Method

Preheat oven to 180 °C and have ready a 6 x 125 ml capacity muffin tray.

Lay the phyllo sheets on a dry surface. Place a dry tea towel, then a damp tea towel on top of the phyllo to prevent it from drying out. Take one sheet of phyllo, brush it lightly with melted butter and fold it in half. Brush this lightly with butter and fold in half again. Cut in half. Brush two of the muffin moulds lightly with butter and line each with the phyllo. Repeat this process with the remaining phyllo and bake for about 10 minutes until the phyllo shell is crisp and golden. Remove from the oven and set aside to cool.

Place the ricotta and castor sugar in a bowl and mix until combined. Set aside.

Place the butter and sugar in a pan over medium heat and stir until the sugar is dissolved. Add the apple wedges and toss, coating them in the butter and sugar mixture. Cook until the apples take on a rich caramelised colour. Add the lemon zest, walnuts and crimson raisins, and cook until the raisins are plump, about 2 minutes. Remove from the heat.

Fill the tart shells with the ricotta and top with the caramelised apple mixture. Place the filled tarts on a baking tray and bake at 180 °C for 20–25 minutes. Dust lightly with icing sugar. Best served immediately.