80g/3oz butter, melted and cooled, plus extra for greasing
270g/10oz shop-bought filo pastry
4 tbsp apricot jam
500g/1lb 2oz low-fat (or no-fat) Greek yoghurt
2 tbsp honey
1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)
small bunch black seedless grapes, halved
1 dragon fruit, peeled and cubed
2 large figs, quartered
- Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well.
- Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces.
- Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out!
- Put the jam in a small pan and heat gently until warm.
- Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve.