A traditional flaky apple pie is a 'challenge' to bake.

But this filo pastry version is effortless as no rolling or moulding of dough is required.

The paper-thin pastry crisps perfectly in the oven and is a healthier alternative to flaky puff pastry.

Made from mainly flour and water, this pastry contains no trans fat and is extremely low in fat.

The stove-cooked apple filling takes centre-stage as it's made from fresh green apples. What can be more pleasing than biting into 'al dente' apples that are cooked in their own natural juices! So how does this healthier filo tart score in nutritional points as compared with a normal apple pie?

At 58 calories, 11g of carbohydrates and only 1g of fat, it has less than half the calories or carbohydrates and four times less fat than most tarts.

Apple And Apricot Filo Tart (serves 4-6)

Ingredients

• 4 sheets filo pastry, thawed
• 1 tbs unsalted butter, melted
  

Filling

• 4 green apples - cored and diced into small cubes
  
• 30g dried apricot, sliced
  
• Apricot jam
  
• 1 tbs lemon juice
  
• A dash of ground cinnamon powder
  
• 1 tsp cornflour dissolved in 2 tbs of water

Method

1. Pre-heat oven to 175 deg C.

2. Melt a little butter in a saucepan on medium heat. Stir in apples followed by all filling ingredients except cornflour mixture. Cook for about three minutes or until apples are a little soft.

3. Stir cornflour mixture into the filling, allow sauce to thicken slightly and remove from stove.

4. Place one sheet of filo pastry on the worktop, lightly brush melted butter onto pastry. Lay the second filo sheet over it and gently press the two sheets together. Lightly brush pastry sheet with butter again before placing the third filo sheet on top. Repeat this step for the fourth sheet.

5. Cut the pastry sheets into 12 squares (about 8cm by 8cm) using a penknife or scissors. Quickly place it over a muffin mould and press gently to ensure it takes the shape of the mould. Place about 1 1/2 tablespoon of filling into the filo cups and bake for 12 to 15 minutes at 175 deg C or until the pastry is crisp and golden brown. Serve warm with a light vanilla sauce or yogurt.

TIP: Work fast when handling filo pastry as it becomes dry and hard to handle when exposed to air for too long. Cover the stack of filo sheets with a clean damp cloth while making the tarts so the pastry doesn't dry and crack.

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