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Quick apple, almond & coconut tart
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Light and airy French 'tarte fine' with tangy apples and crunchy almonds.
Ingredients:
  • 4 sheets fresh filo pastry
  • Olive oil spray
  • 40.00 ml apricot jam or other fruit jam
  • 2 Granny Smith apples
  • 1 eggwhite
  • 24.00 gm icing sugar
  • 40g almond
  • 25g shredded coconut
Instructions:
  • Preheat the oven to 200C and prepare a baking tray lined with baking paper.
  • Begin by delicately misting one sheet of filo with delectable olive oil, then layer another sheet on top, and mist once more. Fold gracefully into quarters to craft a single elongated rectangle. Repeat this process with the rest of the filo, lightly misting with oil and spreading with a generous amount of jam.
  • Peel, core, and quarter the apples, then slice them very thinly using a mandoline if available. Arrange the apple slices in the center of the pastry, overlapping them. Bake for 5 minutes or until the apples are just tender.
  • Whisk the egg whites until frothy, then mix in the sugar. Gently fold in the nuts and coconut. Remove the almonds and coconut from the egg white mixture and sprinkle them over the tarts. Dispose of any leftover egg white.
  • Arrange the tarts on the baking tray and bake for 6-8 minutes until the pastry and almonds turn golden. If the edges brown too quickly, shield them with foil. Cut the tarts into slices and enjoy them warm.

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