Preparation
Ingredients
Mini Filo Apple Tart
Method
- Mix it up – combine chopped apples, blueberries, sugar, flour, almonds, almond essence and lemon juice.
- Layer up – make layers out of the filo pastry, brushing each layer with just a little of the low fat spread.
- Fill it up – fill the pastry layers with the apple/blueberry/almond mix
- Top it up – add the sliced apple in rings and your handful of blueberries to the centre.
- Sparkle up – sprinkle with demerara sugar.
- Feet up – have a cuppa while you bake for 25-30 mins at 180°C/350°F/Gas
Top Tip
Place each sheet of filo at a slight angle when you layer them. When you’ve filled each one, you then can shape the corners to look like pretty flowers. Ahhhhh.
Key Info
Easy peasy
70 mins
12 servings
Ingredients
For the tart
- 100g Blueberries (keep a handful back for the topping)
- 300g Bramley Apples, cored and finely diced
- 40g Feel Better Baking Belgian Cassonade Dark Brown Baking Sugar
- 15g Plain Flour
- 15g Ground Almonds
- 1 tsp. Lemon Juice
- Almond Essence to taste
- 1x270g pack Filo Pastry
- 2 tbsp. Low-fat Spread, melted
For the topping
- 1 small Red Apple,sliced thinly to cover surface
- Feel Better Baking Belgian Demerara Raw Cane All Natural Baking Sugar for sprinkling
