Apricot and Raspberry Tart

Delicious served hot or cold, this tart uses filo pastry to keep the calories down.

1. 1

   Let the filo reach room temperature for about ten minutes before use.
   
   Heat oven to 200C/180C fan/gas 6 and put a baking sheet in to heat up.
   
   Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle six layers thick.
   
   If using small sheets, just stack them on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border.
   
   Carefully slide the pastry base on to the hot baking sheet and bake for five minutes.
   
   Remove from the oven, arrange the sliced apricots over the tart and brush with any leftover melted butter.
   
   Bake for another ten minutes, then scatter on the raspberries and sprinkle with sugar.
   
   Bake for a final ten minutes until the pastry is golden brown and crisp.