Individual Apple Tarts

Prepare the tarts up to a day ahead, and glaze just before serving.


8 servings (serving size: 1 tart)

Recipe from

Cooking Light

Nutritional Information

Calories 228
Caloriesfromfat 19 %
Fat 4.7 g
Satfat 1.4 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 1.8 g
Carbohydrate 46 g
Fiber 1.8 g
Cholesterol 3.8 mg
Iron 0.9 mg
Sodium 126 mg
Calcium 8.3 mg


Cooking spray
1 tablespoon canola oil
1 tablespoon butter, melted
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
2 large apples, peeled, cored, and thinly sliced
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 cup sugar
1/4 cup water


Preheat oven to 400°.

To prepare tarts, line a baking sheet with parchment paper; coat paper with cooking spray. Combine oil and butter in a small bowl, stirring well. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining sheets to prevent drying); lightly brush with oil mixture. Repeat procedure with remaining 9 phyllo sheets and remaining oil mixture. Gently press the phyllo layers together. Cut through the phyllo layers crosswise with a sharp knife to form 2 (14 x 4 1/2-inch) strips; cut each strip into 4 (4 1/2 x 3 1/2-inch) rectangles to form 8 rectangles. Carefully place rectangles on prepared baking sheet.

Arrange apple slices evenly on rectangles. Combine 2 teaspoons sugar and cinnamon; sprinkle sugar mixture over apples. Bake at 400° for 30 minutes or until browned. Cool slightly on a wire rack.

To prepare glaze, combine 1 cup sugar and 1/4 cup water in a heavy saucepan over medium-low heat; cook 13 minutes, stirring just until sugar dissolves. Cover, increase heat to medium, and boil 1 minute. (This will dissolve any sugar crystals clinging to sides of pan.) Uncover and boil 10 additional minutes or until golden. (Do not stir.) Remove from heat; let stand 1 minute. Working quickly, gently brush glaze over apples. Serve immediately.

Cynthia Nims,

Cooking Light

November 2006
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