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Individual Apple Tarts

Yield 8 servings (serving size: 1 tart)
Prepare the tarts up to a day ahead, and glaze just before serving.

Ingredients

  • Tarts:
  • 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
  • Glaze:
  • 1 cup sugar
  • 1/4 cup water

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.