How to Make Delicious Apple and plum filo tart

Apple and plum filo tart. Brush the sheets of filo pastry with melted butter; slice into squares and place into greased muffin tin. Trim edge of filo with scissors if too much is hanging over. Spoon apple filling into the filo pastry cups.

You defrost a package of puff pastry, cut it into six squares, poke a few holes in each square, then fan out plum slices on top. Plum and Apple Puff Pastry Tart - easy, French-style dessert that you can easily make with the store-bought puff pastry sheets. This is that puff pastry dessert I was talking about earlier this week, when I got carried away baking puff pastry goodies for Weekend Cook and Tell Event at SeriousEats.com. You can cook Apple and plum filo tart using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Apple and plum filo tart

Prepare 1 of Green Apple.
It's 3 of Plums.
You need 30 g of Sultanas.
It's 4 Sheets of Filo.
It's 3 tsp of Butter.
Prepare 1 tsp of Cinnamon.
Prepare of Greek Yogurt (option to serve).

Just like anything with puff pastry, this Plum and Apple Puff Pastry Tart recipe is very. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Serve the tarts warm, dusted with a little of the icing sugar.

Apple and plum filo tart step by step

Preheat the oven to 180°C.
Remove the core from the apple, divide into four and then slide thinly. Remove the plum core, divide into four and slice..
Place the sliced apple in a frying pan with 2 tsp of butter and the cinnamon, turn on a low heat and cook until softened (about 5 minutes).
Once softened add the plums and stir well, cook for a minute or two and then remove from the heat.
Lay a sheet of filo in a baking tray, melt the remaining butter in the microwave and then brush on the filo. Add the rest of the sheets of filo brushing with butter between sheets.
Alternately place the cooked fruit in the filo lined baking tray.
Sprinkle over the sultanas.
Place in the preheated oven to cook for 20 minutes or until golden brown.
Slice and serve with a dollop of greek yogurt.

Top tip: Keep filo pastry covered with a damp cloth until you need it, to prevent it from drying out. Brush ends with extra virgin olive oil. Starting at long edge closest to you, fold phyllo over apple filling and roll towards the other end (jellyroll fashion, but do not roll phyllo too tightly). Keep the seam on the bottom. Brush strudel with extra virgin olive oil.