1/3 c Apricot preserves; best
-possible
; quality
1 1/2 tb Lemon juice
12 oz Large damson or burbank
-plums; (about 3), peeled if
; the skin is tough,
; pitted, and the
; flesh cut into
; 1/2-inch dice
1 c Blueberries
4 Sheets; (14 by 18 inches)
; thawed phyllo dough
; (about 3 ounces
; total), rolled
; together into a
; scroll and cut
; crosswise into
; 1/4-inch strips
; (about 3 cups
; shredded phyllo)
1 tb Unsalted butter; melted
1 tb Canola oil
2 tb Sugar
4 sm Spri fresh mint; or strips
-of lemon
; zest, for garnish
1. Mix the apricot preserves and lemon juice together in a bowl large
enough to accommodate all the fruit. Add the diced plums and blueberries
and mix well. Cover and place in a cool place (not the refrigerator) until
serving time.
2. Preheat the oven to 350 degrees F.
3. Roll the sheets of phyllo together into a scroll, and cut them crosswise
into 1/4-inch strips. (You should have about 3 cups of shredded phyllo.)
4. Place the shredded phyllo dough on a nonstick cookie sheet. Add the
butter, oil and sugar and mix gently until all the strands of dough are
coated with the fat and sugar. Gather up the phyllo strips and press them
into an 8-inch tart pan or ring set on a cookie sheet.
5. Bake the phyllo shell in the 350-degree oven for 15 to 18 minutes, until
nicely browned and crisp. Cool the crust on a rack in the tart shell, then
transfer it to a serving platter.
6. At serving time, spoon the salpicon of fruit on top of the phyllo crust,
decorate the dessert with the mint sprigs or lemon zest and cut it into
slices at the table. Serve immediately.
Yield: 4 servings.
This recipe
Yields
1 servings