Raspberry and Apple Filo Tarts

Servings 8


Raspberry and Apple Filo Tarts


  • 2 large apples, peeled, cut into 2cm pieces
  • 10g reduced-fat margarine
  • 2 teaspoons caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1/3 cup Kellogg's® All-Bran®
  • 3 sheets filo pastry (28cm x 42cm) cooking oil spray
  • 1 cup fresh raspberries


1. Preheat oven to moderate (180°C/160°C fan-forced).
2. Lightly grease 8 holes of a 12 - hole muffin tin.
3. Combine apples, margarine, sugar and spices in a small saucepan; cook, covered, over low heat, about 10 minutes or until apple is just tender.
4. Stir in Kellogg's® All-Bran®; mix until well combined.
5. Meanwhile, layer filo sheets spraying with olive oil between each one; cut piece in half lengthways, then cut each half into four equal pieces.
6. Line each prepared muffin hole with pastry square.
7. Spray lightly with oil; bake, uncovered, in moderate oven about 5 minutes or until browned lightly.
8. Remove cases carefully from tin. Spoon apple mixture into cases; top with raspberries.
9. Serve with reduced/low fat yoghurt, dust with icing sugar; garnish with fresh mint leaves if desired.

8 Servings