Special equipment: 12-hole muffin pan or cupcake pan
Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready. Grease the muffin or cupcake pan well. Cut the phyllo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of phyllo with lots of melted butter to stop them from burning in the oven, then push a phyllo square into a hole and add another phyllo square, you will need to layer up 3 to 4 pieces. Repeat until you have 8 holes filled. Place the phyllo cases into the oven for 5 minutes or so, giving them time to crisp up. Once they look golden brown and crispy, remove them from the oven and let cool for 10 minutes or so. Remove them from the muffin pan and place them on serving dishes. I always tend to break at least one when I take them out! Put the jelly in a small pan and heat gently until warm. Mix the yogurt, honey, and vanilla together in a bowl, then place a good dollop into each pastry shell. Now divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jelly to make a shiny glaze and serve. You can make all the component parts ahead of time and assemble the tarts at the last minute. You can also decorate with a sprig of fresh mint, or get creative with some raspberry jelly thinned and well mixed with some water and drizzle it on the plate for a touch of old-school food glamour.
Recipe courtesy of Lorraine Pascale