Continuing on with my desert spree from the long weekend I whipped up these tarts really quickly with what was in my fridge. They are really quick but do require a little fiddling with filo pastry. They were fantastic though especially with all sorts of apples just coming into season in Australia. I suggest you make some. You can substitute whatever pastry you want for the filo. I find the crispness of filo offsets the apples nicely.
1 Granny Smith Apple cored and sliced
1 Pink Lady Apple cored and sliced
15 sheets Filo Pastry (Approximately)
4 Tbsp Brown Sugar
1 Tbsp slithered Almonds chopped or whizzed in the food processor
1 Tsp Cinnamon
2 Tbsp Brown Sugar
1 1/2 Tbsp boiling water
Preheat oven to 200ºC. Grease a muffin tray. Mix together brown sugar, cinnamon and almonds. Spread mixture between random sheets of filo pastry reserving about 1/4 of the mixture. Cut pastry into four through all layers and place into individual muffin holes making sure to push pastry gently into corners. Arrange apple slices in pastry cases making sure there is an even mix of each apple in each tart. Sprinkle remaining sugar and almond mixture over apples and bake for 30mins until apples are cooked through and pastry is light golden.
Mix glaze ingredients together. Brush over tarts and serve with ice cream.