Raspberries and apricot tart =)

Raspberries and apricot tart =)

Serves 6-8

Ingredients
1 1/4 cups flour
1/2 tsp baking powder
2 tbsp sugar
100 g butter, grated or diced
1/2 cup Reduced Sugar Raspberry Fruit Spread
250 g lite sour cream
3 eggs
2 tbsp sugar
1 tsp vanilla essence
410g can Apricot Halves in fruit juice, drained

Method



1. Sift the flour, baking powder, and sugar into a bowl. Rub in the butter, until the mixture resembles breadcrumbs. Stir in 1/4 cup cold water to form a stiff dough.

2. Turn out on a floured board and knead lightly until smooth. Roll out and use to line the base and sides of 23cm flan tin. Spoon 3/4’s of the Craig’s Reduced Sugar Raspberry Fruit Spread over pastry base.

3. Beat sour cream with eggs, sugar and vanilla until smooth, carefully pour over the Raspberry Fruit Spread. Arrange the apricot halves, cut side up in the egg mixture.

4. Bake at 180 degrees C for 40 minutes or until the filling is set. Carefully fill the centres of the warm apricot halves with remaining Raspberry Fruit Spread, cool and chill before serve. Enjoy!