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Pineapple-Fig Tarts recipe

Crisp phyllo tarts with a festive orange-scentedpineapple and fig filling.

Recipe: Pineapple-Fig Tarts

4 ounces figs, chopped
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

  • 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.

    Makes 6 tarts.

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