You'll never go back to a normal apple pie after this, I mean, it's 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!
For the tarts:
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.
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.
Top with a sprinkling 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.
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