Mini Filo Apple Tart
You’ll never go back to a normal apple pie after this, I mean, its unlikely. This mini filo apple tart is gobsmackingly good! Layered sheets of filo pastry tenderly paired with a warm and flavourful apple/raspberry filling, you simply can’t go wrong, you really can’t!
MINI FILO APPLE TART – 12 servings (107 calories | 1g fat (0.5g sat fat)| 7g sugar each)
- 300g Bramley apples, cored and finely diced
- 100g Raspberries (keep a handful back for the topping)
- 40g Demerara sugar
- 15g Plain flour
- 15g Ground almonds
- 1 tsp Lemon juice
- 1 x 270g Filo pastry pack
- Almond essence
- Low fat spread, melted 2 tbsp (do more though if required)
- Red apples, thinly sliced to cover surface
- Demerara sugar for sprinkling
STEP 1: Combine chopped apple, raspberries, sugar, flour, almonds, almond essence and lemon juice, then make layers out of the filo pastry, brushing each layer with just a little of the low fat spread.
STEP 2: Fill the pastry layers with the apple/raspberry/almond mix, then add the sliced apple in rings and your handful of raspberries to the centre.
STEP 3: Sparkle with a sprinkle of demerara sugar, then have a cuppa while you bake for 25-30 mins at 180°C
P.S. Top tip: Place each sheet of filo at a slight angle when you layer them. When you’ve filled each one, you can then shape the corners to look like pretty flowers.