Rustic Currant Apple Gallette

Preheat oven to 375 degrees F.
Soak the currants in 2 tablespoons of the rum; set aside.
Prepare the apples and heat the low-fat butter in a small skillet over medium heat; saute the apples until just beginning to soften, about 5 minutes. Add the cinnamon, nutmeg and rum and saute another 3 minutes. Set aside.
Take an 8 inch pie plate or the inside of an 8 inch springform pan and set it on top of the 6 slices of phyllo dough. With a sharp knife, trace the diameter and remove the excess dough. Cover the dough, which is now 8 inches in diameter, with a piece of plastic wrap and then a wet towel to keep from drying out.
Put a sheet of parchment paper on a baking sheet and place the first sheet of phyllo dough in the center. Spray it with the butter-flavored cooking spray. Do this with the remaining pieces of phyllo dough until all six are piled onto the baking sheet.
Leaving a 1/2 inch-3/4 inch area around the outside of the phyllo dough circles, place the apple mixture into the center of the dough. Take half of the currants which have been soaked in the rum and sprinkle them over the apple mixture. Fold the gallette crust twice to form a rim around the apple mixture. Bake 25 minutes or until the crust is just beginning to brown. Cool. When ready to serve, divide the gallette in half, placing each half on a dessert plate. Spritz each half lightly with the prepared cream, sprinkle on the remaining currants and add sprigs of mint leaves.