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Apricot-Apple Tarts

Serves: 6





List of Ingredients



• 6 sheets frozen phyllo dough (18x14-inch rectangles), thawed
  
• 1/4 cup margarine or butter, melted
  
• 6 ounce package dried apricots, snipped
  
• 1 cup water
  
• 1/2 cup light raisins
  
• 1/2 cup sugar
  
• 1/2 cup brandy
  
• 1 tablespoon lemon juice
  
• 1 1/2 cups chopped, peeled tart apples (2 medium)
  
• 1 tablespoon water
  
• 1 tablespoon cornstarch
  
• Vanilla ice cream
  






Instructions



1. Brush one sheet of phyllo dough with some of the
   melted margarine or butter.
   
2. Top with another phyllo dough sheet.
   
3. Repeat brushing and layering with remaining
   margarine or butter, and phyllo.
   
4. Cut phyllo stack lengthwise into 6 strips.
   
5. Cut strips crosswise into thirds, forming 18
   rectangles.
   
6. Press 3 rectangles into each of 6 greased 6 ounce
   custard cups so entire cup is covered.
   
7. Bake in a 350 degree F oven for 15 to 20 minutes
   or till golden.
   
8. Remove from custard cups and cool completely on
   a wire rack.
   
9. In saucepan combine apricots, the 1 cup water, raisins,
   sugar, brandy, and lemon juice.
   
10. Bring to boiling. Reduce heat.
    
11. Simmer, uncovered, for 5 minutes.
    
12. Add apples, cook 5 minutes more or till apples
    are tender, stirring occasionally.
    
13. Stir the 1 tablespoon water into cornstarch.
    
14. Stir into apricot mixture.
    
15. Cook and stir till thickened and bubbly.
    
16. Cook and stir 2 minutes more.
    
17. Spoon warm apricot mixture into shells.
    
18. Top with ice cream.