Ingredients
- 3 Jazz apples, cut into chunks
- 4 sticks rhubarb, cut into 2cm lengths
- 1 orange, zest and juice
- 2 tbsp dark brown sugar
- ½ tsp allspice, cinnamon or nutmeg
- 2cm knob of ginger, grated
- 5 sheets of filo pastry, defrosted
- 2 tbsp ghee, melted*
- 1 egg, whisked
- To serve: icing sugar and ice cream or yoghurt
*Note: Ghee is a type of clarified butter available in the Indian section of the supermarket. As it does not contain milk solids, it will not burn easily making it perfect for using on filo.
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Method
Step 1.
Preheat oven to 180C. In a large mixing bowl, place apples, rhubarb, orange zest and juice, dark brown sugar, allspice and ginger. Stir to combine and set aside while you prepare the filo. Lay out the filo pastry rectangles; keep covered with a damp tea towel to prevent drying out.
Step 2.
Gently lay one of the sheets of filo on the bench. Brush with melted ghee, top with another sheet of filo. Repeat until all sheets are used. Brush top sheet with ghee.
Step 3.
Cut the filo in half width-ways to create two squares. Use a slotted spoon to place the drained apple and rhubarb mixture in the middle of each filo square.
Step 4.
Starting at one end, scrunch the filo into a circle and brush with extra ghee to hold in place. Brush oven tray with a little ghee, place two tarts on to tray and bake in the oven for 10 mins. Remove from the oven and brush with the whisked egg.
Step 5.
Return and bake for a further 10-15 mins, until golden brown and fruit is softened. Serve with sifted icing sugar and ice cream or yoghurt
Serves 2-3 |
