Mincemeatless tartlets

Yield: 1 servings

Measure Ingredient
2 \N Tart apples
\N \N Peeled; cored and chopped
½ cup Raisins
½ cup Golden raisins
½ cup Dried apricots; chopped
½ cup Dried cranberries
\N \N OR cherries
½ cup Apple cider vinegar
¼ cup Packed light brown sugar
1 \N Lemon; Zest of
1 teaspoon Ground cinnamon
1 teaspoon Ground cloves
1 teaspoon Ground allspice
1 cup Walnuts or pecans; coarsely chopped
2 tablespoons Cognac
8 \N Frozen phyllo dough tart shells; baked as directed

8 SERVINGS DAIRY-FREE

These miniature tarts are prepared with frozen phyllo dough shells.

In large bowl, combine apples, raisins, apricots and cranberries or cherries. In large saucepan, bring vinegar to a boil and add brown sugar, lemon zest, spices and dried fruit mixture. Reduce heat and simmer, stirring occasionally, for about 30 minutes (add 'A cup water if liquid evaporates too quickly). Remove pan from heat, stir in nuts and cognac and set aside to cool.

Fill baked tart shells with cooled fruit mixture and serve.

PER TART: 263 CAL.; 5G PROT.; 10G TOTAL FAT (1G SAT. FAT); 41G CARBS.; O CHOL.; 52MG SOD.; 3g FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, October, 1998, page 48 Converted by MM_Buster v2.0l.

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