Crisp phyllo tarts with a festive orange-scentedpineapple and fig filling.
Recipe: Pineapple-Fig Tarts
4 ounces figs, chopped
Preheat oven to 350°F (175°C).
In a saucepan, combine finely choppedfigs, crushed pineapple chunks (undrained), water, and gratedorange peel. Bring to a boil, reduce heat, and simmer for 5 to10 minutes, or until thick.
Divide large sheets of phyllo dough; placingon a wax paper lined cutting board. Brush each evenly with meltedbutter and sprinkle with sugar. Cut into 3-inch squares.
In a well-greased muffin tin, staggersliced phyllo dough per muffin tin, completely covering the bottomand sides.
Evenly divide and spoon about 1 teaspoonof the fruit filling in each cup.
Bake for 12 to15 minutes, or until goldenbrown.
Cool before removing from the pan.
1 (8.25-ounce) can crushed pineapple chunks, undrained
1/2 cup water
1/2 teaspoon grated orange peel
4 ounces phyllo dough
3 tablespoons butter, melted
2 teaspoons granulated sugar
Makes 6 tarts.
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