Peach and blackberry filo pizzas

    30 min

    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.

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    Serves: 4 

    • 10 sheets filo pastry, about 30 x 20 cm (12 x 8 in) each, thawed if frozen
    • 30 g (1 oz) unsalted butter, melted
    • 2 tsp ground almonds or hazelnuts
    • 4 peaches, about 115 g (4 oz) each
    • 150 g (5½ oz) blackberries
    • 2 tbsp vanilla caster sugar
    • To serve (optional)
    • 0% fat Greek-style yogurt

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 200°C (400°F, gas mark 6).
    2. Place a sheet of filo on the work surface and brush very lightly all over with melted butter. Top with another sheet and brush with butter. Layer on 3 more filo sheets, brushing with butter each time, and finally brush the top surface. Using a saucer measuring about 13 cm (5½ in) as a guide, cut out 2 discs from the layered filo. Transfer to a baking tray. Repeat with the remaining filo pastry and butter to make 4 layered discs in total.
    3. Sprinkle each disc with ½ tsp of ground almonds or hazelnuts, then set aside.
    4. Cut the peaches in half, twist apart and remove the stones. Slice the peaches thinly. Place the peach slices on the filo pastry discs, arranging them so they leave a little of the pastry edge uncovered all round. Divide the blackberries among the pizzas. Sprinkle 1½ tsp sugar over each pizza.
    5. Bake for 15 minutes or until the pastry is golden brown and the peaches are very tender and lightly caramelised. Transfer to individual plates and serve at once, with Greek-style yogurt, if liked. These filo pizzas are best served within 15 minutes of coming out of the oven as the pastry will quickly lose its crispness.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    Good source of vitamin C, vitamin E.

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