Cranberry Filo Tarts recipe

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01/24/2012

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This recipe for Cranberry Filo Tarts will go down great at your next party!

Ingredients

2 sheets filo pastry (approx90g)
10g reduced fat butter, melted

Filling:
2 tangerines or clementines
10 tbsp Canderel granules
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 dessert apple, cored and coarsely grated
300g fresh or frozen cranberries

Directions

To make the filo shells, cut the filo pastry in half down the width, lay them on top of each other then cut across into three and down into three, giving 36 squares. For each pastry case you will need three squares.

Very lightly brush each one then lay them on top of each other to give a star effect. Gently press into the hole of a muffin tin. Repeat with the rest of the filo to make 6 cases.

Bake in the pre-heated oven for 10-12 minutes until golden brown and crisp.

To make the filling: scrub the tangerines using a zester, cut thin strips from one of them and reserve for later. Cut both fruits into quarters, remove any seeds then finely chop in a food processor, peel included.

Transfer to a pan and add the apple, nutmeg, cinnamon, cranberries and Canderel.

Cook over a medium heat until the cranberries burst and the apple is tender. Cool.

Cool on a wire rack, then spoon in the cranberry filling just before serving and decorate with the reserved shreds of zest.

Servings

Serves 6

Recipe provided by Canderel.

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