Apricot Filo Tart with Coconut Cream

From the article: Vegan Greek Menu

Filo is a Godsend, versatile, and easy to use.  In the old days, almost no one bought filo so it was often old when we purchased it and the leaves would crumble and be impossible to work with, but not anymore. For best results, allow the filo to thaw overnight in the fridge, and then let sit for about an hour at room temperature before working with it.

I love apricots, eat them as often as I can when in season.  This week I found blenheim apricots in the store, so I jumped on them.  Blenheim apricots have a very short growing season and are difficult to find since most farmers won’t grow them since they blemish easily and don’t ship well.  They are very fleshy, dense and sweet and are excellent for drying.

Photo by Don Doblados

For Apricot Tart:

8-10 apricots, washed, cut in half, pits removed

1 T cornstarch

¼ C apricot jam

¼ C sugar

1 T orange zest

6 sheets filo

¼ C coconut oil, melted

¼ C almond oil

½ C cinnamon sugar

1 T slivered almonds

Heat oven to 375°.  Line a sheet pan with parchment.

Place the apricots in a medium bowl.  Add the cornstarch and mix to evenly coat the apricots with the cornstarch.  Add the jam, sugar, and orange zest.

Combine the coconut oil and almond oil.  Place a sheet of filo on the cookie sheet and brush with the oil mixture, sprinkle with some of the cinnamon sugar.  Place a second sheet of filo over the first sheet in, horizontal over the first sheet and brush it with the oil mixture, and sprinkle with some of the cinnamon sugar.  Continue to crisscross each filo sheet, brushing with oil, sprinkling with some of the cinnamon sugar until all 6 sheets are on the cookie sheet.

Mound the apricot filling in the middle of the filo and quickly fold the filo over the filling leaving the filling peeking through in the middle.

Brush the tart with any remaining oil and sprinkle with any remaining cinnamon sugar.  Sprinkle slivered almonds over the top and bake 25-35 minutes or until golden brown.

Can be served warm, or room temperature.  This dessert can’t be made ahead and refrigerated overnight since the filo will get soggy.  Serve with coconut cream (or yogurt if you’re not vegan)

For Coconut Cream:

1 can (5.4oz.) coconut cream

1 t vanilla

1 T sugar

Combine the coconut cream, vanilla, and sugar, whisk until blended and serve.