Apple Raspberry Tarts Recipe
Ingredients
| 8 (18x14-inch) frozen filo (phyllo) pastry sheets, thawed | ||
| Butter margarine | 1/4 Cup (16 tbs), melted | |
| Sugar | 3/4 Cup (16 tbs) (FILLING) | |
| Cinnamon | 1 Teaspoon (FILLING) | |
| Nutmeg | 1/4 Teaspoon (FILLING) | |
| Butter/Margarine | 2 Tablespoon (FILLING) | |
| Water | 1/4 Cup (16 tbs) (FILLING) | |
| Apples | 4 Cup (16 tbs), peeled (FILLING) | |
| Cornstarch | 2 Tablespoon (FILLING) | |
| Water | 2 Tablespoon (FILLING) | |
| Raspberries | 1 Cup (16 tbs), frozen (FILLING) | |
| Vanilla | 1/2 Teaspoon (FILLING) | |
| Whipped cream, if desired | ||
Directions
Heat oven to 350°F.
Grease six 6-02. custard cups.
Brush one sheet of filo dough with melted margarine; top with another filo dough sheet Repeat brushing and layering with remaining melted margarine and filo.
Cut filo stack lengthwise into 6 strips; cut strips into thirds, forming 18 rectangles.
Press 3 rectangles into each of 6 prepared custard cups, covering entire surface.
Trim edges even.
Bake at 350°F. for 15 to 20 minutes or until golden brown.
Remove from custard cups; cool on wire rack.
In large heavy saucepan, combine sugar, cinnamon, nutmeg, 2 tablespoons margarine and 1/2 cup water Cook over medium heat until bubbly.
Add apples.
Cover; cook about 15 minutes or until apples are tender In small bowl, combine cornstarch and 2 tablespoons water.
Stir in about 1/2 cup hot syrup from apples.
Return to saucepan; cook until thickened.
Fold in raspberries and vanilla.
Serve warm or cold in filo cups.
Garnish with whipped cream.
Grease six 6-02. custard cups.
Brush one sheet of filo dough with melted margarine; top with another filo dough sheet Repeat brushing and layering with remaining melted margarine and filo.
Cut filo stack lengthwise into 6 strips; cut strips into thirds, forming 18 rectangles.
Press 3 rectangles into each of 6 prepared custard cups, covering entire surface.
Trim edges even.
Bake at 350°F. for 15 to 20 minutes or until golden brown.
Remove from custard cups; cool on wire rack.
In large heavy saucepan, combine sugar, cinnamon, nutmeg, 2 tablespoons margarine and 1/2 cup water Cook over medium heat until bubbly.
Add apples.
Cover; cook about 15 minutes or until apples are tender In small bowl, combine cornstarch and 2 tablespoons water.
Stir in about 1/2 cup hot syrup from apples.
Return to saucepan; cook until thickened.
Fold in raspberries and vanilla.
Serve warm or cold in filo cups.
Garnish with whipped cream.
Chef
