Goat Cheese Tartlets with Spiced Apple-Fig Compote

By CathyD

These fancy looking tarts are actually a snap to make with store-bought phyllo shells. They're mini in size – perfect for portion-control.

The tartlets and compote can both be made one day ahead. Just bring to room temperature before serving.

Ingredients

• 30 item(s) mini phyllo shell(s)
• 1/3 cup(s) fat-free cream cheese, softened
• 5 1/3 Tbsp soft-type goat cheese, softened (1/3 cup)
• 1 item(s) (large) egg white(s)
• 2 Tbsp honey
• 1 Tbsp all-purpose flour
• 2 medium Granny Smith apple, peeled, coarsely grated (about 3/4 cup)
• 1/2 cup(s) jam, fig variety
• 1/8 tsp ground allspice
• 1/4 cup(s) mint leaves, fresh, for garnish

Details

Preparation time 15mins
Cooking time 20mins
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 350°F. Arrange phyllo shells on a cookie sheet.


In a medium bowl, using an electric mixer, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy, about 5 to 6 minutes; spoon 1 teaspoon of filling in each shell. Bake until set, about 15 minutes; remove from oven and let cool.


Meanwhile, in a small saucepan, combine apple, jam and allspice; set over medium heat. Cook, stirring frequently, until jam melts and mixture thickens slightly (juice from apples will evaporate); remove from heat and let cool to room temperature. Just before serving, spoon 1 teaspoon apple compote onto each tart; garnish with mint. Yields 1 tartlet per serving.