Strawberry and apple filo tarts

Filo pastry is wonderful to use as a base for sweet or savoury tarts. You can fin it in any supermarket now and it is a very good idea to keep some at home to utilize at any time.

Ingredients

4 sheets filo pastry
25g unsalted butter, melted
1 tblsp caster sugar
Icing sugar mixture, to decorate
Double cream, to serve
4 large green apples
25g unsalted butter, melted
1/4 cup caster sugar
1/2 tsp vanilla essence
2 tsps finely grated lemon rind
250g punnet strawberries, quartered

Method

Grease a six-hole Texas muffin pan (3/4-cup capacity).
Place a sheet of filo on a bench. Brush with butter and sprinkle with a teaspoon of sugar. Top with another sheet of filo.
Repeat layering with remaining filo, butter and sugar. Cut into six equal portions. Press portions into prepared pan holes.
Cook in a hot oven (200C) for about 8 minutes, or until golden brown. Cool tart cases in pan.
Meanwhile, to make filling, peel and core apples. Cut into quarters, then cut each quarter into thin slices.
Melt butter in a large, non-stick frying pan. Add apples, sugar, essence and rind. Cook, stirring occasionally, for about 5 minutes, or until apples are almost soft. Add strawberries. Cook, stirring, for a further 5 minutes, or until apples and strawberries are both soft.
Spoon warm filling into pastry cases. Dust with sifted icing sugar mixture.
Serve with cream.

(Source: lifestyle.yahoo.com)