Phyllo dough is a lighter option that typical pie crust. Dried fruit and apple make this higher in fiber and iron than most desserts. The natural sweetness of the fruit means that the amount of sugar can be reduced.

Tink

*When I dream, I cook and bake like an artist!*

Mini Rum Harvest Fruit Tarts

INGREDIENTS
1 package mini fillo pastry shells (15)

FILLING:
3 tbsp peeled and finely chopped apple
1 tbsp dried cherries
1 tbsp dried golden raisin
1 tbsp snipped dried apricots
2 tbsp apple juice
1 tbsp rum
2 tsp brown sugar
1/2 tbsp flour

STRUESEL TOPPING:
1 tbsp flour
1 tbsp oatmeal
2 tsp brown sugar
1/2 tbsp brown sugar
1/2 tbsp chopped walnuts

INSTRUCTIONS
Preheat oven to 350 F.
STEP 1 – In a small, microwave save bowl combine dried fruits, apple juice, and rum.
STEP 2 – Microwave for 2 minutes.
STEP 3 – In another small bowl combine chopped apple, brown sugar, and flour.
STEP 4 – Stir hot dried fruit mixture into apples. Set aside.
STEP 5 – Combine stuesel ingredients in a bowl.
STEP 6 – Cut in butter with pastry blender or fingers until mixture represents coarse crumbs.
STEP 7 – Set shells on an ungreased baking sheet.
STEP 8 – Fill shells with fruit mixture and top with struesel mixture.
STEP 9 – Bake at 350 F for 8 minutes.
STEP 10 – Transfer to wire rack and cool.