Description
These tasty tarts featuring Granny Smith apples and golden raisins make for a great fall treat.
Ingredients
- 3 1/2 cups (3 medium) Granny Smith apples, peeled, cored and sliced
- 3/4 cup golden raisins
- 1 tablespoon brandy
- 1/4 cup granulated sugar
- 1/4 apple juice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons corn starch
- 1 tablespoon water
- 2 tablespoons apple brandy
- 20 9″ x 14” sheets Athens Phyllo Dough, thawed (1 roll)
- Non-stick cooking spray
Directions
Thaw Athens Phyllo according to package directions. In medium saucepan, over medium heat, simmer apples, raisins, brandy, sugar, apple juice, cinnamon and vanilla for 8 to 10 minutes or until apples are tender and raisins are plump. In small bowl, dissolve corn starch in water and apple brandy, and stir into apple mixture while it is simmering to thicken. Remove from heat and allow to cool.
Layer 10 Phyllo sheets, spaying each from edge to edge with non-stick cooking spray. Repeat with remaining 10 sheets. Prepare 12 Phyllo tart shells, 4″ diameter. Lightly spray tart, or muffin pan.
Cut circles from Phyllo using cutters slightly larger than pan or muffin diameter in which you are baking, so Phyllo circle is large enough to go completely up the sides.
Carefully push Phyllo into pan, pressing carefully and firmly against bottom and sides. Spoon 1/4 cup of apple mixture into unbaked tart shells in greased muffin pans.
Bake in preheated 350°F oven for 10 to 15 minutes or until golden brown.
