Ingredients

The following ingredients have 4 Servings
  • 7 tablespoons (3 1/2 oz) unsalted butter (melted, plus more for the pan)
  • 2 3/4 ounces shelled pistachios or untoasted almonds
  • Zest, grated, and juice of 1 lemon (preferably organic)
  • 4 tablespoons honey (plus more for sprinkling or drizzling)
  • 2 red-skinned apples (such as Pink Lady or Honey Crisp, cored and very thinly sliced)
  • Four phyllo sheets
  • Vanilla ice cream

Instruction

  • Preheat the oven to 350°F (180ºC). Butter 4 muffin tins.
  • Using a mortar and pestle or a small food processor, crush or pulse the nuts and lemon zest until a coarse paste forms.
  • Stir in half the honey and 2 tablespoons of the butter.
  • In a large bowl, combine the apple slices with the remaining honey and the lemon juice and toss to coat.
  • Use a pastry brush to butter the phyllo sheets and then fold each sheet into 4 portions, brushing with more butter as you go, to make strips about 10 inches (25 cm) long and 4 inches (10 cm) wide.
  • Spread the nut mixture along the long edge of each strip of phyllo, covering half the strip. Then, using about 1/2 apple per strip, overlap the apple slices over the uncovered other half of each strip, with the skin edge sitting just above the top of the filo strip.
  • Fold the nut-covered phyllo over the apple and then, working quickly, loosely roll the whole length up from a short end into a rose-shaped tart.
  • Place it in the buttered tin. Drizzle with a bit of the remaining butter and sprinkle with a little extra honey. Repeat with the remaining ingredients.
  • Bake until the tarts are golden brown and bubbling and the apple and phyllo are cooked, 25 to 40 minutes.
  • Serve warm with ice cream, yogurt, or crème fraîche.