Flaky tart shells filled with fresh crispy apples in a natural syrup and topped with yogurt, a refreshing ending to any meal. Garnish with a mint leaf.

Glazed Fruit Tarts

12 won ton skins
1/4 cup frozen concentrated apple juice
1 teaspoon cornstarch
2 cups chopped and peeled apples
1/2 cup vanilla yogurt

1. Preheat oven to 375°F (190°C).
2. Coat muffin pan with vegetable cooking oil. Press won ton skins between two muffin tins; press together firmly. Remove top muffin tin. With a sharp knife, cut away the excess dough. Place muffin tin back on top of trimmed skins. Place the muffin tins on a baking sheet. Bake 10 minutes. Remove top tin; return to oven and bake 3 to 5 minutes more or until lightly browned. Remove to a wire rack and cool.
3. In a small saucepan, stir apple juice and cornstarch. Bring to a boil, reduce heat and simmer, stirring for 1 1/2 minutes. Remove from heat.
4. Place apples in a bowl and pour apple glaze on top; toss to coat. Just before serving, spoon the fruit into the tart shells and top with a dollop of yogurt.

Makes 12 tarts.