For a low GI, feel-good dessert, tuck into this wholesome fruit tart filled with apple and creamy ricotta.


  • 3 sheets filo pastry
  • Olive oil spray
  • 150g low-fat fresh ricotta
  • 1/3 cup (55g) dried diced apricots
  • 1 golden delicious apple, sliced
  • 1 tablespoon demerara sugar
  • Double cream or yoghurt, optional


  1. Preheat oven to 180°C. Line a 26cm x 16cm slab pan with non-stick baking paper, leaving two sides extending. Spray one sheet of pastry with olive oil and fold in half widthways. Place into the pan. Repeat with remaining pastry.
  2. Mix ricotta and 2 tablespoons of the apricots. Spread over pastry then top with apple. Scatter over remaining apricots.
  3. Sprinkle over the sugar and bake for 30 minutes. Cut into pieces and serve with the double cream or yoghurt, if desired.