Apple Raspberry Tarts
|Frozen filo pastry sheets||8 , thawed (Phyllo, 18X14-Inch)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Thinly sliced peeled apples||4 Cup (64 tbs)|
|Raspberries||1 Cup (16 tbs), do not thaw (Fresh Or Frozen, Without Syrup)|
|Whipped cream||2 Tablespoon|
Heat oven to 350°F.
Grease six 6-02. custard cups.
Brush one sheet of filo dough with melted margarine; top with another filo dough sheet Repeat brushing and layering with remaining melted margarine and filo.
Cut filo stack lengthwise into 6 strips; cut strips into thirds, forming 18 rectangles.
Press 3 rectangles into each of 6 prepared custard cups, covering entire surface.
Trim edges even.
Bake at 350°F. for 15 to 20 minutes or until golden brown.
Remove from custard cups; cool on wire rack.
In large heavy saucepan, combine sugar, cinnamon, nutmeg, 2 tablespoons margarine and 1/2 cup water Cook over medium heat until bubbly.
Cover; cook about 15 minutes or until apples are tender In small bowl, combine cornstarch and 2 tablespoons water.
Stir in about 1/2 cup hot syrup from apples.
Return to saucepan; cook until thickened.
Fold in raspberries and vanilla.
Serve warm or cold in filo cups.
Garnish with whipped cream.