- 5-6 sheets ready-made phyllo pastry
- Butter, melted
- 150 g cranberries
- 100 g sugar
- ¼ cup cranberry juice
- 150 g raspberries
- 150 g youngberries
- Icing sugar
Preheat the oven to 180°C. Working quickly, layer sheets ready-made phyllo pastry and cut into 10 cm circles. Lightly brush each layer with melted butter and stack, then use to line the holes of a greased muffin pan.
Bake for 5 to 10 minutes, or until golden and crisp. Meanwhile, use a cookie cutter to cut out star shapes from the remaining pastry and brush with melted butter. Place on a greased baking tray and bake for 5 minutes.
Place a saucepan on a medium to low heat. Add cranberries, sugar and cranberry juice and simmer gently for 10 to 15 minutes or until reduced.
Distribute each of raspberries and youngberries between the pastry cups and top with the caramelised cranberries. Top the tarts with the stars, dust with icing sugar and serve.