• 1 ¼ cups flour
  • ½ tsp baking powder
  • 2 Tbsp sugar
  • 100 g butter, grated or diced
  • ½ cup Craig's Lite Strawberry Fruit Spread
  • 250 g lite sour cream
  • 3 eggs
  • 2 Tbsp sugar
  • 1 tsp vanilla essence
  • 410 g can Wattie’s Apricot Halves in fruit juice, drained

1. Sift the flour, baking powder, and sugar into a bowl. Rub in the butter, until the mixture resembles breadcrumbs. Stir in 1/4 cup cold water to form a stiff dough.

2. Turn out on a floured board and knead lightly until smooth. Roll out and use to line the base and sides of 23cm flan tin. Spoon 3/4s of the Craig’s Reduced Sugar Strawberry Fruit Spread over pastry base.

3. Beat sour cream with eggs, sugar and vanilla until smooth, carefully pour over the Strawberry Fruit Spread. Arrange the apricot halves, cut side up in the egg mixture.

4. Bake at 180°C for 40 minutes or until the filling is set. Carefully fill the centres of the warm apricot halves with remaining Strawberry Fruit Spread, cool and chill before serving.

Made With

Apricot Halves in Clear Juice

Sun-ripened and picked at their peak, Wattie’s apricots have captured natural goodness with that sweet, tangy flavour.

Rate and Review

6 Ratings Strawberry and Apricot Tart

Reviews (6)

Jo's Review | Rating

Easy summer dessert

maree's Review | Rating

easy to make. looked good and tasted great

Helen's Review | Rating

Have made this recipe on various occasions for visitors and all rate it a great success and they are very impressed with my effort. Helen

gaynor's Review | Rating

Quick and easy to make great for summer especially for bbq, and pot luck teas it is scumptious.

Tania's Review | Rating

Nice and easy:).

Hazel's Review | Rating

delicious ! tasted like it was bought from a cafe, couldn't believe i made it myself!