Cranberry Filo Tart

3 weeks ago 30th Oct 14:16

Makes: 12
Preparation time: 25 minutes
Cooking time: 10-12 minutes at 180C or Gas Mark 4

Per portion:
Fat  2.4g (of which saturates 0.8g)
Cals  56 calories
Carbs  8.2 g (of which sugars 2.4g)

Ingredients:
2 Sheets filo pastry (approx90g)
10g reduced fat butter, melted
Filling:
2 tangerines or clementines
10 tbsp granular Canderel
½ tsp cinnamon
¼ tsp freshly grated nutmeg
1 dessert apple, cored and coarsely grated
300g fresh or frozen cranberries

Method:

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

Transfer to a pan and add the sweetner, cinnamon, nutmeg, apple and cranberries.
Cook over a medium heat until the cranberries burst and the apple is tender.
Cool.

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 12 cases.  B

ake in the pre-heated oven for 10-12 minutes until golden brown and crisp. Cool on a wire rack then spoon in the cranberry filling just before serving and decorate with the reserved shreds of zest.