Ingredients
-
3 1/2 oz phyllo pastry sheets
2 tbsp low-fat spread, melted
1 1/2 lbs red plums (about 8), quartered, pits removed
2 tbsp strawberry preserves
2 tbsp sliced almonds, toasted
Preparation
-
Preheat oven to 400\u00b0F. Lightly grease a 9-inch-round, 1 1/2-inch-deep, tart pan with removable bottom. Unroll pastry and cover with a damp tea towel to prevent drying out. Place 1 sheet phyllo on a clean surface, brush with melted low-fat spread and place in the tart pan, allowing the pastry edge to hang over the side. Repeat with remaining pastry. Fold in the pastry hanging over the edge of the tin and crinkle to form a rim; brush with any remaining low-fat spread. Bake tart shell for 10-15 minutes until golden and crisp.
Place plums and preserves in a pan with 1 tbsp water and cook gently until the preserves dissolve. Simmer for 10 minutes, stirring frequently, until plums are tender.
Gently transfer the tart shell to a serving board and spoon in the plums. Sprinkle with almonds. Serve warm or cold.
Leave a comment