Apple, frangipane & cinnamon tarts

Frangipane is such an easy thing to make and so versatile to use. It's great in a tart, stuffed into fruit or even heated and poured over ice cold ice cream. Frangipane will keep in your fridge for a couple of days or in your freezer for up to a month. I had some left over from the last time that I made my delicious plum tart and you will find the recipe for it here....

http://paulaskitchentable.blogspot.ie/2012/08/vanilla-sugared-plum-frangipane-tart.html

To make these little tarts you will need;

A packet of filo pastry, defrosted
1 eating apple
1tbsp melted butter
1 cup of frangipane
Sprinkling of cinnamon

Preheat oven to 200 degrees.
Allow some filo pastry sheets to defrost overnight in the fridge.
Lay them out and cut the entire layer into sixteen squares. Place the squares into a mini muffin tin and press down.
Chop up an eating apple and add it to the frangipane. Place a spoonful into each little filo case.
Brush the melted butter over the pieces of exposed pastry.
Place in oven for 10 minutes or until the frangipane has puffed up and the filo is golden.
Allow to cool on a wire rack before sprinkling with cinnamon.
Delicious!