8 Leaves phyllo
1 c Dried apricots
1/2 c Honey
2 c Water
1/2 ts Agar-agar powder
8 oz Tofu
1/2 ts Vanilla
2 tb Lemon juice
16 oz Can apricot halves
1/4 c Apricot jam
1 oz Melted chocolate, optional
Preheat oven to 350F. Spray a 9″ pie tin with non-stick spray.
Place in a leaf of phyllo pastry & spray it. Fold edges inwards so
they don’t extend beyond the rim of the pan Repeat the procedure
till the pan is covered. Bake for 15 to 20 minutes till crispy brown.
Place dried apricots, honey & water in a saucepan & simmer gently till
apricots are soft & liquid is a heavy syrup. Dissolve agar-agar
powder in 2 tb water & add to mixture, simmering for a couple of
minutes. Transfer to a processor. Add tofu, vanilla & lemon juice &
process till smooth. Pour into the crust.
Drain canned apricot halves & arrange on the pie. Melt jam & brush
on top of tart. If desired, melt chocolate & drizzle over the top in
a zig zag fashion. Chill 1 hour at least before serving.
“Vegetarian Times”, December, 1993
Yields
6 servings