Apricot creme tart

8 servings

Ingredients

Quantity Ingredient
8 Phyllo leaves
1 cup Apricots; dried
½ cup Honey (or maple syrup)
2 cups ;water
½ teaspoon Agar-agar powder OR
1 tablespoon Agar-agar flakes
8 ounces Tofu
½ teaspoon Vanilla
2 teaspoons Lemon juice
16 ounces Apricot halves, canned
⅓ cup Apricot jam, fruit-sweetened
1 ounce Chocolate, melted, for decorating

Directions

Preheat oven to 350 deg. Spray a 9-inch pie tin with nonstick spray.

Place a leaf of phylo in pan and spray it with nonstick spray. Fold the edges inward so they do not extend beyond the rim of the pan. Put down another phyllo layer, spray and fold. Repeat this procedure with the remaining phyllo until pan is coverd. Bake 15-20 minutes until crispy and golden brown.

Place dried apricots, honey and water in a saucepan and simmer gently until apricots are very soft and the liquid has reduced to a heavy syrup. Dissolve the agar-agar in 2 tbs water and add to the apricot mixture, simmering for a couple of minutes. Transfer contents to a blender or food pocessor. Add tofu, vanilla and lemon juice, and puree until smooth. Pour into crust.

Drain canned apricot halves and arrange on pie.

Melt apricot jam in small saucepan. Brush melted jam on top of tart.

If desired, melt chocolate and drizzle on top in a zigzag fashion.

Chill at least 1 hour before serving. Serves 6 to 8.

Variation: In place of nonstick spray, brush 3 tbs melted margarine on phyllo leaves.

Source: Vegetarian Times, Dec 93/MM by DEEANNE

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