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About this recipe: These simple, attractive tarts have a crisp filo pastry base and a luscious fresh fruit topping. Filo pastry is made with very little fat, and most of it you add yourself when you brush the sheets sparingly with butter.
Use raspberries instead of blackberries, and nectarines instead of peaches. * When berries are out of season, use well-drained preserved stem ginger, finely chopped – 2–3 tsp for each filo pizza. * To make pear pizzas, replace the peaches and blackberries with 2 dessert pears, peeled, cored and sliced. Toss the slices with 1 tsp ground coriander before arranging on the filo discs and baking. * For even quicker preparation, use peeled and sliced fruit preserved in alcohol. Particularly delicious are well-drained peaches in brandy, with fresh blackberries or raspberries. * For a more conventional tart shape, trim the filo discs to 11 cm (4½ in) and press them into shallow, non-stick Yorkshire pudding tins. Bake as above, but watch that the edges do not burn. * Vanilla-flavoured caster sugar, sold in supermarkets and delicatessens, adds extra flavour. If you can't find any, make your own by submerging a split vanilla pod in a bag of caster sugar for at least a week. Alternatively, toss the peach slices with ground cinnamon or ground mixed spice and then use plain caster sugar for the glaze.
Even though the filo pastry is brushed with butter, the quantity used here is small compared with that normally used in similar filo preparations, and the total fat content is lower than tarts made with shortcrust. * Peaches are a good source of carbohydrate, with virtually no fat. Fresh peaches are also low in calories, with an average peach containing only 30 kcal. * Blackberries provide lots of vitamins C and E, as well as being rich in bioflavonoids that work with vitamin C as antioxidants to boost immunity.
Good source of vitamin C, vitamin E.