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Fruit Phyllo Tartlets

ServesServes 6
Cooking timeCooking Time:
Prep Time:


  • 200 g SAFARI Mixed Dried Fruit (apricots, pears, prunes, sultanas), coarsely chopped
  • 100 g SAFARI Pitted Dates, coarsely chopped
  • 2 TODAY'S phyllo pastry sheets
  • 50 g butter
  • 60 ml orange juice
  • 5 ml grated orange rind
  • 45 ml light brown sugar
  • 1 ml ground cinnamon
  • 15 ml icing sugar for dusting
  • 125 ml fresh cream, whipped (optional)


  1. Melt the butter. Unroll the sheets of pastry and put under a damp cloth. Cut pastry sheets into three pieces and each into three again. Grease six cups of a muffin pan well. Brush each individual square of pastry and press three squares into each muffin pan, overlapping layers to make it uneven.
  2. Bake in a preheated oven at 200° C for about 3 minutes until starting to brown. Reduce heat to 180° C.
  3. Place the dried fruit, dates, orange juice, rind, sugar and cinnamon in a heavy-based saucepan. Bring to the boil, simmer for a few minutes and spoon into baked pastry cases. Return to the oven for about 5 minutes until pastry is golden brown and crisp.
  4. Remove from pans carefully and place on serving dish. Dust with icing sugar and garnish with whipped cream if preferred.
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