Thin Peach Tart

Ingredients

• 3-4 pcs Fresh peaches (Ripe, washed, pitted and sliced thin (2‑3 mm))
• 2 c. à soupe Granulated sugar (To sprinkle on the peach slices)
• 3 c. à soupe Apricot jam (Apply hot on the tart after baking)
• 40 g Unsalted butter (Melted, for brushing the filo pastry)
• 8 feuilles Filo pastry sheets (Thawed if purchased frozen, handled quickly)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 180°C. Let it heat for about 10 minutes before baking the tart.

   Time: PT10M

   Temperature: 180°C

2. Prepare the filo base

   Place a sheet of parchment paper on the baking sheet. Lay two filo sheets, brush each sheet with melted butter using a brush. Repeat until you have 8 stacked sheets, each layer buttered.

   Time: PT5M

3. Prepare the peaches

   Wash the peaches, cut them in half, remove the pit, then slice each half into very thin ribbons (2‑3 mm).

   Time: PT5M

4. Assemble the tart

   Arrange the peach slices in a rosette on the filo, slightly overlapping. Sprinkle the 2 tablespoons of sugar evenly over the fruit.

   Time: PT2M

5. Bake

   Place the tart in the oven and bake for 20 minutes, until the pastry is golden and the peaches are lightly caramelized.

   Time: PT20M

   Temperature: 180°C

6. Finish with jam

   Remove the tart from the oven, let cool for 2 minutes, then brush the surface generously with the still‑warm apricot jam to achieve a tasty shine.

   Time: PT2M

7. Serve

   Cut the tart into 8 equal pieces and serve immediately. You may accompany it with a scoop of vanilla ice cream or Greek yogurt.

   Time: PT1M

Nutrition Facts

Calories

225

Protein

2 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g