Ingredients
Makes 12 tarts
8 sheets Antoniou Fillo Pastry
100g unsalted butter, melted
2 tablespoons white sugar
2 tablespoons raw sugar
For the apples
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
To serve
Icing sugar
Double cream
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 200 degrees Celsius fan forced. Grease a large baking tray with butter.
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 assemble the apple tarts
Place one sheet of Fillo Pastry onto your work bench, brush with butter and sprinkle with a little white sugar. Repeat with three more sheets of Fillo Pastry. Using a sharp knife, cut the Pastry in half parrallel to the long side of the pastry, then into six even pieces, parrallel to the short side of the pastry. Each sixth will for the base of one tart.
Place a heaped tablespoon of apple filling onto the centre of the tart base. Scrunch in the edges roughly, brush with butter and sprinkle with raw sugar. Transfer to your baking tray and repeat with remaining pastry apples.
Bake for 15 minutes or until the pastry to turns a light golden 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 quick and easy Apple Tarts using store bought Fillo Pastry