Apricot Creme Tart



INGREDIENTS:

8 ea 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

DIRECTIONS:

1. 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 and
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.



Apricot Creme Tart