Filo Apple Tart

I was desperate for a substantial and delicious dessert, but everything I would usually make was far too high in ProPoints, or too insubstantial, for me to get away with. Since apples are zero ProPoints and we had some in the house, I decided they'd be a good starting point.  Filo pastry is a great alternative to regular pastry, though it dries out quickly so you have to be speedy!

I don't like the sultanas, but the hubster does - so I make up my tart first then add sultanas to his before putting it together.  You could do the same with the nuts.

Delicious - my phone camera doesn't do it justice!

Serves: 2
WeightWatchers Propoints: 4 per serving (or 6 with low-fat custard/ice-cream)

Ingredients:
2 eating apples
2 teaspoons lemon juice
2 teaspoon brown sugar
1 teaspoon cinnamon
2 teaspoons butter, melted
2 sheets filo pastry
25g flaked almonds
2 tablespoons sultanas (optional - add two ProPoints per serving)

What to do:
Preheat the oven to 170°C, spray two individual tart tins once each with low-cal oil spray.

Core and slice the apples, put them in a bowl and squeeze over two teaspoons of lemon juice. Add the sugar and cinnamon and stir until the apples are coated, add the sultanas if using.

For the pastry, lay the sheet flat, brush with the butter and cut into four square. Carefully line the tart tins with  the pastry (don't worry if you tear it a little).  Pile the apple equally into each of the tart tins, top with flaked almonds, and brush the pastry sides with the remaining butter.

Cook at the bottom of the oven for 35-40 minutes, but keep an eye on the pastry so that it doesn't burn at the edges!

Serve warm, with half a pot of low fat custard, or a scoop of low fat ice-cream (for an extra 2 points).

NOTE:  If you want to make a large apple tart, serving four people, double the recipe