Crisp Apricot Fruit Tart

Some fruit tastes even better when cooked a bit. This tart transforms any apricot or other stone fruit into a flavor sensation.

Yield: Makes 10 servings (serving size: 1/10 tart)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 234
  • Fat: 11.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 7g
  • Carbohydrate: 28g
  • Fiber: 3g
  • Cholesterol: 32mg
  • Iron: 1mg
  • Sodium: 223mg
  • Calcium: 108mg

Ingredients

  • 1 cup part-skim ricotta cheese
  • 1/2 cup plus 2 TBSP raw sugar
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1 cup ground almonds
  • 1 1/2 teaspoons ground cinnamon
  • 7 sheets phyllo dough, thawed if frozen
  • 2 tablespoons unsalted butter, melted
  • 7 apricots, halved
  • 1 cup assorted raspberries, blackberries, and blueberries
  • 1 tablespoon sliced almonds

Preparation

  1. 1. Preheat oven to 400° with rack in the center. Line large baking sheet with parchment paper. In a medium bowl, combine ricotta, 1/2 cup sugar, salt, egg, and ground almonds. Reserve.
  2. 2. Combine cinnamon and remaining 2 TBSP sugar. Unroll the phyllo; transfer 1 sheet to the prepared baking sheet. Using a pastry brush, brush very lightly with some of the melted butter; sprinkle with some cinnamon-sugar. Layer, brush, and sprinkle remaining 6 sheets phyllo on top (don't worry if phyllo tears). Brush edges with any remaining butter. Crimp edges to create a border.
  3. 3. Spread ricotta filling in prepared tart. Scatter the apricots, berries, and sliced almonds over the top. Bake until the crust is golden brown (35-45 minutes). Serve warm or at room temperature.
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