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    Filo Apple Tarts with Cinnamon and Raisins

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    Filo Apple Tarts with Cinnamon and Raisins

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

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

    Makes: 8


    • 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.

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    Cook's tips

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


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    4 stars