Filo tartlets

Method

1. Stir the apples, cranberries, sultanas, spice, zest and sugar together in a heavy-based saucepan and simmer over a low heat for five minutes. Stir in the chopped nuts and set aside to cool and to allow the flavours to blend.

2. Preheat your oven to 200°C and grease and flour a 12-hole bun tin.

3. You should have 48 squares of filo once you have cut up the sheets. Place one of these squares into each hole of the bun tin. Place another at right angles to the first, repeat this twice more so that each tart has four layers of pastry. Spoon the cooled mixture into each one and scrunch up the edges of the pastry.

4. Bake for about 15 minutes until the pastry is golden and crisp. Allow to cool in the tin until you can handle the pastry then gently remove them to a wire rack to cool completely.