From Sandi's Recipe File - Apricot-Apple Tarts

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"From Sandi's Recipe File"

Recipe Source:
1988 Best-Recipes Yearbook
from Better Homes and Gardens

Apricot-Apple Tarts

Amount	Ingredient
6 sheets	frozen phyllo dough (18x14 inch rectangles), thawed
1/4 cup	margarine or butter, melted
6 ounce package	dried apricots, snipped
1 cup	water
1/2 cup	light raisins
1/2 cup	sugar
1/2 cup	brandy
1 tablespoon	lemon juice
1 1/2 cups	chopped, peeled tart apples (2 medium)
1 tablespoon	water
1 tablespoon	cornstarch
	Vanilla ice cream

Preparation Tips:

Brush one sheet of phyllo dough with some of the melted margarine or butter. Top with another phyllo dough sheet. Repeat brushing and layering with remaining margarine or butter, and phyllo. Cut phyllo stack lengthwise into 6 strips. Cut strips crosswise into thirds, forming 18 rectangles. Press 3 rectangles into each of 6 greased 6 ounce custard cups so entire cup is covered. Bake in a 350 degree oven for 15 to 20 minutes or till golden. Remove from custard cups and cool completely on a wire rack.
In saucepan combine apricots, the 1 cup water, raisins, sugar, brandy, and lemon juice. Bring to boiling. Reduce heat. Simmer, uncovered, for 5 minutes. Add apples, Cook 5 minutes more or till apples are tender, stirring occasionally. Stir the 1 tablespoon water into cornstarch. Stir into apricot mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Spoon warm apricot mixture into shells. Top with ice cream. Serves 6.

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