Mini Filo Apple Tart


You'll never go back to a normal apple pie after this, I mean, it's unlikely.

This mini filo apple tart is gobsmackingly good! Layered sheets of filo pastry tenderly paired with a warm and flavourful apple/raspberry filling, you simply can’t go wrong, you really can’t!

  • Difficulty: Easy
  • Time: 40 mins
  • Servings: 12
  • Calories: 107
  • Dairy Free
  • Vegan
  • Vegetarian


For the tarts:

  • 300g Bramley apples, cored and finely diced
  • 100g Raspberries (keep a handful back for the topping)
  • 40g Demerara sugar
  • 15g Plain flour
  • 15g Ground almonds
  • 1 tsp Lemon juice
  • 1 x 270g Filo pastry pack
  • Almond essence
  • Low fat spread, melted 2 tbsp (do more though if required)
  • Red apples, thinly sliced to cover surface
  • Demerara sugar for sprinkling


Step 1:

Combine chopped apple, raspberries, sugar, flour, almonds, almond essence and lemon juice, then make layers out of the filo pastry, brushing each layer with just a little of the low fat spread.

Step 2:

Fill the pastry layers with the apple/raspberry/almond mix, then add the sliced apple in rings and your handful of raspberries to the centre.

Step 3:

Top with a sprinkling of Demerara sugar, then have a cuppa while you bake for 25-30 mins at 180°C.

P.S. Top tip: Place each sheet of filo at a slight angle when you layer them. When you’ve filled each one, you can then shape the corners to look like pretty flowers.

Fancy these?