Tender, tangy apricots are kissed with brandy and a hint of orange, then wrapped in a crispy fillo crust for an easy yet impressive finale.
1 pound dried apricots, coarsely chopped
2/3 cup boiling water
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon grated orange peel
1/4 teaspoon ground ginger
3 tablespoons brandy
8 ounces (1/2 of 16-ounce twin package) frozen fillo dough, thawed in
1/3 cup butter, melted
1 cup sliced almonds
Place apricots in large microwave-safe bowl. Pour boiling water over; let stand 15 to 20 minutes or until apricots are softened. Drain, reserving 2 tablespoons liquid. Return apricots to bowl. Add sugar, cornstarch, orange peel, and ginger, tossing to coat. Stir in brandy and reserved apricot liquid. Microwave (high) for 3 minutes, stirring halfway through cooking time, or until slightly thickened. Cool. Unfold 6 sheets fillo and cover completely with plastic wrap. (Reserve remaining sheets for other use.) Place 6 sheets fillo on work surface; brush each lightly with butter. Loosely drape fillo sheet in 9- or 10-inch tart pan with removable bottom, allowing edges to extend over rim of pan. Repeat with remaining fillo and butter overlapping sheets to form a spoke. Set tart pan on foil-lined jellyroll pan. Spread filling in crust and sprinkle with almonds. Loosely crumple edges of fillo to fit inside edge of pan, leaving filling partially uncovered. Bake in 375°F. oven for 15 to 17 minutes or until fillo is golden brown. Cool completely on wire rack. Remove rim of pan. Place tart on serving plate. Cut into wedges and serve with whipped cream. Store loosely covered at room temperature. Best if eaten within 2 days.
Makes 6-8 servings
Wrap unused fillo tightly in heavy-duty foil and refreeze for another use.
Servings: Per serving (with 2 tablespoons whipped cream)Calories: