Red Current Filo Tarts
- 6 sheets thawed frozen filo pastry, about 20 x 12 inches each
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 2 TBSP red current or raspberry jelly
- 2 cups stemmed fresh red currants, raspberries, or cored and sliced strawberries
- 1 TBSP powdered sugar
Preheat oven to 325 F. Lay a sheet of filo on a baking sheet; keep remaining filo covered with a towel. Brush filo sheet with a little butter and sprinkle with a little granulated sugar. Top with another sheet, brush with butter and sprinkle with sugar. Repeat with remaining filo, stacking layers and ending with a brushing of butter only. Press filo stack firmly and evenly to compact layers. Using a sharp knife, but out six 5 inch rounds. Butter six 4 inch tart pans and press a filo round into each. Sprinkle with remaining granulated sugar.
Bake until crisp and golden, about 20 minutes. Transfer pans to wire racks and let cool to the touch. Remove filo shells from pans and let cool completely on wire racks. Use at once, or store in an airtight container at room temperature for up to 5 days. Crisp ina warm oven for 5 - 10 min., if necessary.
Up to an hour before serving, whisk jelly in a bowl to soften. Add berries and stir gently to combine. Spoon into filo shells,. Dust with powdered sugar just before serving.