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Peach and berry tart

Serves: 6
Time to make: 40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
Total cost: $9.00 / $1.50 per serve
(at time of publication)
10870Low kilojoule

3 filo pastry sheets, at room temperature
oil spray
3 tablespoons reduced-sugar peach or apricot jam
2 ripe peaches or nectarines, sliced
1 tablespoon reduced-fat spread, melted
1/3 cup fresh raspberries
3 teaspoons soft brown sugar
1/4 cup fresh mint leaves, to decorate


Step 1Preheat oven to 200°C. Spray each filo pastry sheet with oil and layer on top of each other. Fold pastry in half to make a rectangle 6 layers thick. Spray rectangle.

Step 2Place pastry on a lightly greased baking tray. Fold in pastry edges to make a 1 1/2cm border. Warm jam and spread on pastry base. Bake for 5 minutes.

Step 3Add peaches to pastry base then brush with melted spread. Bake for 10 minutes. Add raspberries. Sprinkle with sugar. Cook for a final 5-10 minutes until filo is golden brown. Serve sliced with a mint garnish.

HFG tip

  • Serve this tart warm or cold.
  • This tart is best eaten on the day that it’s made.


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