Caramel Apple, Cinnamon & Pecan Filo Tarts {Mince Pie Alternative}
These caramel apple, cinnamon and pecan filo tarts are the perfect mince pie alternative for those not a fan of mincemeat. The combination of the apple, chopped pecans, caramel and cinnamon is just heavenly and very Christmassy. Like mince pies, caramel apple, cinnamon and pecan filo tarts are great served warm or cold, on their own or with ice-cream, cream or crème fraîche.
I have baked several batches of caramel apple, cinnamon and pecan filo tarts with the aim of perfecting the recipe and making it as easy as possible. Making the caramel at the beginning can be a bit tricky, but the rest of the recipe is pretty straightforward. I have added step by step photos with the method to help. I would recommend reading the whole recipe before you start, and especially take note of the hob temperatures and times.
With regard to the caramel, it’s better to undercook it slightly rather than burn it because you can always boil it up again for half a minute or so if it’s too thin. If you do catch the bottom of the caramel a little, add a pinch of salt to counteract the bitterness. Have a taste - if it tastes ok to you it will probably be fine. No-one will see the burned flecks when the pecans and cinnamon are stirred through. If it tastes bitter and burned it’s probably best start over - don’t be discouraged it happens - but if you follow the recipe carefully you should be fine.
I found Granny Smith apples worked best in this recipe. The sour flavour and crisp texture works well with the sweet caramel. I leave the skin on because I like the colour as well as the texture. Pecan nuts make these tarts extra special but you could leave them out for a nut-free version, or use a few walnuts.
Bake these caramel apple, cinnamon and pecan filo tarts at the bottom of the oven to help crisp up the bottom without burning the tops. One last tip - leave your filo pastry out of the fridge for two hours before you use it (in the airtight wrapper) to make it more pliable. Work quickly with filo pastry because it dries out fast and becomes brittle.
Caramel Apple, Cinnamon & Pecan Filo Tarts {Mince Pie Alternative}
Makes: 12
Prep time: 25 minutes
Cooking time: 15-20 minutes
Ingredients:
60g granulated sugar
50g unsalted butter
40ml whole milk
4 x Granny Smith apples
75g pecan nuts
1 tsp ground cinnamon
3 sheets of rectangular filo pastry
Oil or melted butter for brushing pastry
Icing sugar to dredge (optional)
Method:
1. Pre-heat the oven to fan 180ºC / 200ºC / gas mark 6. Put the sugar, butter and milk a large frying pan or saucepan. Stir occasionally over a very low heat until the butter has melted and the sugar has dissolved. This can take up to 10 minutes.
2. Because this can take up to 10 minutes it’s a good opportunity to chop the apples. Dice them into small pieces and put to one side for now.
3. Rub some of the buttery-sugar mixture between your fingers. You will easily be able to feel the sugar if it has not dissolved, it will feel gritty. It’s very important that the sugar has completely dissolved before you move on.
4. When the sugar has completely dissolved in the buttery mixture, turn the heat right up and boil vigorously, while constantly stirring until it has thickened.
5. Keep stirring all the time as it can catch very easily. The caramel mixture will quickly thicken and become gloopy - this only takes 1-2 minutes so don’t take your eye off it and don’t stop stirring.
6. As soon as it’s thickened, turn the heat right down and continue to stir for another minute or so until it has stopped bubbling so it doesn’t catch.
7. Tip the apples into the caramel mixture. The caramel will go a bit hard, but thats ok. Stir as much as you can to coat the apples with the caramel over a low heat.
8. Now turn up the heat again and boil the mixture for 6-8 minutes, stirring frequently, until most of the liquid has evaporated from the pan and the apples are slightly soft.
9. While the apples are cooking, take the opportunity to finely chop your pecan nuts, giving the apples a frequent stir in-between chopping.
10. When most of the liquid has evaporated from the pan turn the heat right down again.
11. Add the pecan nuts and cinnamon to the caramel apple mixture. Stir well and cook for another minute over a low to medium heat.
12. Turn off the heat and put the caramel apple pecan mixture to one side while you prepare the filo pastry cases. If you think it’s still a bit soggy, turn the heat up and simmer again for another minute or so while stirring lots.
13. To make the filo pastry cups, lay the 3 rectangular filo sheets on top of each other. Make sure the filo has been out of the fridge for 2 hours prior to this to prevent it breaking. Work as fast as you can because filo dries out quickly.
14. Cut the filo pastry into 12 squares, each square made up of 3 layers of filo.
15. Brush one filo square with a little melted butter or vegetable oil.
16. Put another filo square on top of the first, at a slight angle, and brush again with butter or oil.
17. Put a third square of filo on top of the second also at a slight angle. Do not brush the top with butter or oil.
18. Repeat with the remaining squares until you have 12 little filo sort of star shapes.
19. Lightly grease a 12 hole bun tin or muffin tin with a little butter or oil. Carefully push each of the filo stars into the holes of the bun tin to make little cups with the points of the filo pastry pointing upwards.
20. Fill the filo star cups evenly with the caramel apple mixture.
21. Try to keep the mixture inside the filo cups - if they leak they could stick to the tin.
22. Bake for around 15-20 minutes in the bottom of the oven until the pastry is cooked and golden brown. Leave to cool. Dredge with icing sugar to serve if you like.
