Filo Apple Tarts with Cinnamon and Raisins

Bramley apples are the best cooking variety to make into these sweet little tarts.

  • Vegetarian


  • 700g Bramley apples, peeled, cored and cut into 2cm pieces
  • 100g light brown muscovado sugar
  • Grated zest and juice of ½ lemon
  • ½ tsp Schwartz Sri Lankan Ground Cinnamon, plus extra for dusting
  • 50g sultanas
  • 200g fresh filo pastry
  • 50g unsalted butter, melted
  • Icing sugar, for dusting


  1. Preheat the oven to 180°C, gas mark 4. Place the apples, sugar, lemon zest and juice, cinnamon and sultanas in a large pan and cook gently for 5-7 minutes, stirring occasionally, until the apples have softened but still hold their shape. Allow to cool.
  2. Unroll the pastry and cut into 32 x 14cm squares, reserving the trimmings. Cover the pastry with a damp cloth, to prevent it drying out. Take one of the squares and brush with butter, place another square over the top at an angle to make a star shape. Repeat with 2 more squares of pastry, brushing each with butter. Gently press into a muffin tin. Repeat with the remaining pastry until you have 8 pastry cases.
  3. Fill each case with the apple mixture, then brush the trimmings with butter, scrunch them up and place on top of the tarts. Bake for 20-25 minutes until golden brown. Serve each tart dusted with icing sugar mixed with a little cinnamon, with a scoop of Waitrose Vanilla Ice Cream.

Cook's tips

You can also use a mixture of apples and peeled pears.

  • Preparation time: 25 minutes
  • Cooking time: 25 minutes
  • Total time: 50 minutes 50 minutes

Makes: 8

Nutritional Info

Typical values per serving:

Energy 983.24kJ
Fat 6.4g
Saturated Fat 3.6g
Salt 0.4g

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4 stars

Average user rating Based on 56 ratings

This recipe was first published in Wed Sep 01 01:00:00 BST 2004.