Recipe by Sarah Phillips © 1999 Sarah Phillips CraftyBaking.com, Healthy Oven is a registered trademark of Sarah Phillips
Whenever you make a tart using phyllo (filo) dough, I have found that it's best to have a filling that is not too juicy. The dough has little fat, and moisture can make it soggy. When you work with phyllo, think of working with those colored tissue sheets; they both have the same thickness. You can always patch and piece the dough, but make sure you always butter in between any layer or patching piece.
PIES AND TARTS RECIPE HELP / LOW / REDUCED-FAT RECIPE HELP