Apple-Pear Tarts

Preheat the oven to fan 180°C (conventional 200°C).

Peel, core and thinly slice the apple and pear. Drizzle with lemon juice.

Mix sugar and cinnamon in a small bowl.

Grease four round tart tins (approx. 10 cm).

Cut filo pastry into 16 squares and cover with a damp cloth until ready to use.

Lightly brush the pastry squares with melted butter. Place one square in a tin and press gently. Add further squares offset (at different angles) until there are 4 layers per tin and the edges stick out.

Arrange the apple and pear slices alternately in the pastry baskets and sprinkle with the cinnamon sugar.

Pour 1 tbsp apple juice over the fruit in each tart and fold the overhanging pastry edges slightly inwards.

Bake the tarts for 10–15 minutes until the filo is golden.

Remove from the oven, let cool briefly until lukewarm and dust with powdered sugar. Serve lukewarm.