APRICOT TART
Enjoy these small summer stone fruits in a beautiful and easy apricot tart drizzled with honey and hazelnuts. Delicious on its own, it's even more amazing with a dollop or scoop of vanilla ice cream!!
Servings 6
Calories 345kcal
Ingredients
- 1 package of prepared phyllo dough 1 roll from a two-roll box
- 4 tablespoons unsalted butter
- ¼ cup sugar
- 5 - 6 small apricots pitted and sliced
- ¼ cup chopped hazelnuts
- ¼ cup warm honey
- ice cream for serving optional
Instructions
- Preheat the oven to 350 degrees Spray a quarter sheet pan with non-stick cooking spray.
- Lay about 4 sheets of the phyllo on the sheet pan. Brush with lightly with butter and sprinkle with sugar. Continue this process, layering about 4 sheets with butter and sugar, until you have stacked all the sheets on the pan.
- Spread the top generously with the remaining butter and sprinkle with the remaining sugar. Arrange the apricot slices over the tart.
- Bake for about 30 minutes, until the phyllo is golden brown and the apricots are soft and darkened around the edges.
- Sprinkle with hazelnuts, drizzle with honey. Slice and serve warm. Top with vanilla ice cream if desired.
Notes
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Nutrition
Calories: 345kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 230mg | Potassium: 245mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1470IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 2mg