Recipe: Mincemeatless Tartlets

MINCEMEATLESS TARTLETS

These miniature tarts are prepared with frozen phyllo dough shells.

2 tart apples peeled, cored and chopped
1/2 cup raisins
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup dried cranberries (OR dried cherries)
1/2 cup apple cider vinegar
1/4 cup packed light brown sugar
1 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 frozen phyllo dough tart shells (baked as directed on package)

In large bowl, combine apples, raisins, apricots and cranberries or cherries; set aside.

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 water if liquid evaporates too quickly).

Remove pan from heat, stir in nuts and cognac and set aside to cool.

Bake tart shells according to package directions.

Fill baked tart shells with cooled fruit mixture and serve.

Servings: 8
Source: Vegetarian Times magazine, October, 1998