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Phyllo Flower Tarts
Makes 12 Tarts
using 2 muffin tins.
For Fruit filling, chop and cook for 45 minutes over medium low
heat:
3 cups Pears
1 cup Raspberries
1 cup Apple Juice
Or try other
combination such as Pear/Ginger/Apple Juice, Blueberry/Apple-
whatever!
Melt over
low heat:
2 Tbsp. Butter
Lay out:
1 sheet of Phyllo
Brush with melted butter
Lay another sheet on top and brush. Repeat one more time. Cut
into six 4-inch squares.
Brush the
top layer with butter and place butter side down into a muffin
cup. Gently press the Phyllo in until only a ruffle of pastry
extends. Brush inside with butter. Repeat for second muffin tray.
Bake at 325 or 3 to 5 minutes. Just until brown. Fill the day
they are needed with cooled fruit mixture. Melt 4 to 6 squares
bittersweet chocolate and drip over fruit. The more the better.
Cool! |
