Crisp Apricot Fruit Tart

Crisp Apricot Fruit Tart Photo: Levi Brown


  • 1 cup part-skim ricotta cheese
  • 1/2 cup plus 2 TBSP raw sugar
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1 cup ground almonds
  • 1 1/2 teaspoons ground cinnamon
  • 7 sheets phyllo dough, thawed if frozen
  • 2 tablespoons unsalted butter, melted
  • 7 apricots, halved
  • 1 cup assorted raspberries, blackberries, and blueberries
  • 1 tablespoon sliced almonds


  1. Preheat oven to 400° with rack in the center. Line large baking sheet with parchment paper. In a medium bowl, combine ricotta, 1/2 cup sugar, salt, egg, and ground almonds. Reserve.

  2. Combine cinnamon and remaining 2 TBSP sugar. Unroll the phyllo; transfer 1 sheet to the prepared baking sheet. Using a pastry brush, brush very lightly with some of the melted butter; sprinkle with some cinnamon-sugar. Layer, brush, and sprinkle remaining 6 sheets phyllo on top (don't worry if phyllo tears). Brush edges with any remaining butter. Crimp edges to create a border.

  3. Spread ricotta filling in prepared tart. Scatter the apricots, berries, and sliced almonds over the top. Bake until the crust is golden brown (35-45 minutes). Serve warm or at room temperature.

  • Prep Time:
  • Cook Time:

  • Some fruit tastes even better when cooked a bit. This tart transforms any apricot or other stone fruit into a flavor sensation. Packaged phyllo dough makes a great low-fat crust. (One slice of this tart is just 250 calories.)
  • Yield: Makes 10 servings (serving size: 1/10 tart)

Nutritional Information

Calories per serving: 234
Fat per serving: 11.6g
Saturated fat per serving: 3.5g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 7g
Carbohydrate per serving: 28g
Fiber per serving: 3g
Cholesterol per serving: 32mg
Iron per serving: 1mg
Sodium per serving: 223mg
Calcium per serving: 108mg