Apple & sultana tarts

Prep 30 mins + cooling time | Cook 60 mins | Makes 10

1.5 kg Granny Smith apples, peeled, cored and chopped
13 cup caster sugar
12 tps ground cinnamon
14 cup sultanas
10 sheets fresh filo pastry
125g butter, melted, for brushing
Icing sugar, for dusting
Vanilla ice-cream or whipped cream, to serve

Step 1 Combine apples, sugar and cinnamon in a large saucepan, cover and bring to the boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until very tender. Stir in sultanas. Remove from heat and set aside to cool for 30 minutes.

Step 2 Preheat oven to 200°C/180°C fan-forced. Grease 10 holes of a cup capacity muffin pan with melted butter.

Step 3 Place filo sheets onto a clean work surface and cover with a damp tea-towel. Working with 1 filo sheet at a time, brush with butter then fold into quarters, brushing with butter before each fold. Gently ease into muffin pan to form a pastry case. Repeat using remaing filo. Spoon cooled apple in filo cases. Bake for 20-25 minutes until filo is golden. Cool in pan for 15 minutes. Dust with icing sugar and serve with vanilla ice-cream or whipped cream.

Good for you ... Granny Smith Apples
Granny Smith Apples

A good source of dietary fibre that helps keep us regular.

Provide vitamin C. Among its many functions, vitamin C contributes to collagen which plays a role in healthy gums, teeth, bones, cartilage and skin.

Low GI (less than 55) which means the natural sugars in apples are slowly digested to glucose.