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Peach and Ginger Tart

Peach and Ginger Tart recipe, brought to you by MiNDFOOD.

Peach and Ginger Tart

Serves 6

1 sheet frozen reduced-fat puff pastry, partially thawed

1 egg white, lightly beaten

¼ cup (80g) Weight Watchers Apricot Fruit Spread

3 medium peaches, thinly sliced

½ cup (75g) plain flour

¼ cup (55g) caster sugar

1 tsp ground ginger

30g Weight Watchers Canola Spread, melted

1 cup (240g) Nestle Diet Vanilla Yoghurt, to serve

1 Preheat oven to 200 degrees C or 180 degrees C fan-forced. Line a baking tray with baking paper. Place pastry on prepared tray and prick all over with a fork, leaving a 2cm border. Brush pastry all over with egg white. Set aside for 5 minutes. Spread fruit spread over pastry inside border. Arrange peaches, slightly overlapping, inside border.

2 Combine flour, sugar and ginger in a small bowl. Add canola spread and stir until just combined and mixture is crumbly. Sprinkle crumble mixture over peaches.

3 Bake tart for 15–20 minutes or until golden. Serve with yoghurt.

Tip: Once you’ve mastered this tart you can make it with any soft fresh fruit, such as pears, plums or apricots.

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