Ingredients
Makes 16-18 tarts
375g Antoniou Fillo Pastry
250g unsalted butter, melted
For the apple filling
5 apples (we use a combination of Pink Lady and Granny Smith), cut into small cubes
Squeeze of lemon juice
1 teaspoon ground cinnamon
2 tablespoons brown sugar
25g unsalted butter
For the crumble mixture
½ cup flour
½ cup oats
½ cup white sugar
75g unsalted butter, chopped into large cubes
To serve
Icing sugar
Double cream or vanilla ice cream
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging. Preheat your oven to 180 degrees Celsius, fan forced.
To make the apple filling
Place the apples, squeeze of lemon juice, cinnamon, sugar and butter in a saucepan over medium heat. Cover with a lid and cook for 10 minutes, stirring occasionally, or until the apples have softened. If there is a lot of liquid, drain the apples. Remove from the heat and allow to cool.
To make the crumble mixture
Mix the dry ingredients together. Add the butter to the mixture, and using your fingertips, incorporate the butter into the dry ingredients until it forms a dough like crumb.
To make the Tarts
You will need one and a half 12-hole muffin tins for this recipe. Brush your muffin tins with melted butter.
Lay six sheets of Fillo Pastry onto your bench, brushing each sheet with butter. Cut the sheets into eight even pieces. Transfer one of the pieces into the muffin tin, pushing it in and folding in the sides to form a tart case. Repeat with remaining pastry and butter.
Fill each tart case with the apple filling and top with a generous sprinkling of the crumble mixture.
Bake for 35 minutes or until the pastry and crumble turns golden in colour. Allow to cool for 10 minutes before sprinkling with icing sugar. We like serving ours with a dollop of double cream or a scoop of vanilla ice cream.
Learn how to make Apple Crumble Tarts using Fillo Pastry