8 Phyllo leaves 1/2 ts Vanilla
1 c Apricots; dried 2 ts Lemon juice
1/2 c Honey (or maple syrup) 16 oz Apricot halves, canned
2 c ;water 1/3 c Apricot jam, fruit-sweetened
1/2 ts Agar-agar powder OR 1 oz Chocolate, melted, for
1 tb Agar-agar flakes -decorating
8 oz Tofu
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.
Yields
8 servings