Apple filo tarts
If you like apple strudel, or you’re fed up with mince pies, these apple filo tarts will become one of your favourite recipes! They are delicious warm or cold and can be made dairy-free. They are ideal for parties or as a pudding (served with vanilla ice-cream or custard) or for afternoon teas during the holiday season. You can add a drop of orange liqueur or rum to the apple sauce, if you fancy!
Ingredients
Method
- Peel and core the apples, then cut into small cubes.
- Cook the apple in the orange juice for about 10 minutes, until softens. Add the raisins, sugar and cinnamon, and slightly caramelise the apples. Turn off the heat, let it cool.
- Set the oven temperature to 190°C.
- Melt the butter in a saucepan.
- Unpack the filo and cut each into 6 squares. Wrap them in a damp tea towel.
- Lightly grease a muffin or mincepie tin with butter/margarine. Lay a filo square on a chopping board, brush it with butter then put it into the hole of the tin ( buttered-side upwards) and push it in lightly, allowing the edges to protrude. Butter another filo square and put this on top of the first one, slightly diagonally. Lay one more buttered sheet – you should end up with a basket shape.
- Put the tin into the oven and bake for about 10 minutes until golden.
- Let the tartlets cool for about 5 minutes, then fill them with the apple mixture.
- Transfer them to a plate and dust with icing sugar just before serving.