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

Cynthia Nims
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 tart)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

228 calories; calories from fat 19%; fat 4.7g; saturated fat 1.4g; mono fat 2.2g; poly fat 0.8g; protein 1.8g; carbohydrates 46g; fiber 1.8g; cholesterol 3.8mg; iron 0.9mg; sodium 126mg; calcium 8.3mg.
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