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.