These fig compote-topped goat cheese tartlets are a delicious showstopper, even though they're super easy to make. Give them a shot at your next brunch to really wow your guests.
- 2 2.1 oz packages pre-made mini phyllo shells such as Athens
- 1/3 cup fat-free cream cheese softened
- 1/3 cup goat cheese softened
- 1 large egg white
- 2 TB honey
- 1 TB all-purpose flour
- 2 medium apples Granny Smith, peeled, coarsely grated (about 3/4 cup)
- ½ cup jam fig variety (preferably all-fruit)
- 1/8 tsp ground allspice
Preheat oven to 350°F. Arrange phyllo shells on a cookie sheet.
In a medium bowl, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy; 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. Yields 1 tartlet per serving.
The tartlets and compote can both be made one day ahead. Just bring to room temperature before serving.