Apricot creme tart
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Apricot creme tart
  Bakery    Tarts    Apricots  
Last updated 6/12/2012 1:02:34 AM. Recipe ID 26181. Report a problem with this recipe.
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      Title: Apricot creme tart
 Categories: Desserts, Tarts, Fruits, Bakery
      Yield: 6 Servings
      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.

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Recipe ID 26181 (Apr 03, 2005)

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