Saturday, October 15, 2011

So pretty!

Ya know what's awesome?  When you make a 4 course delicious meal to say thank you to wonderful friends, you feel amazing about it because it's all entirely cruelty-free (so what better way to say thank you), and then you have leftovers for lunch the next day!  I wanted to share the dessert with you, to give you another dish that will totally impress people and have them thinking you are an amazingly fancy chef, when really?  It's so easy.  Forgive me for continuing the detour from the promised awesome veggie posts, but I promise I will get back to them.  I just had to share this one immediately.  :)

Before baking.  I think it's a work of art.

You know those fancy fruit tarts that are often served at catered events?  They all have a cream layer underneath the fruit, so... not vegan.  We were served this at a Rosh Hashanah meal a couple of weeks ago (I think I mentioned it in an earlier post if you remember), and were amazed that we could actually eat it.  It looked like one of those fancy tarts, but it didn't have that dairy layer in there.  How nice to be able to replicate such a wonderful dish.  And better, this one doesn't even use any of the vegan milks or cheese products.  That layer is simply replaced with apricot jam.  (I imagine you could use any other flavor and create different combinations.

So I'm not sure there's really a recipe here.  It's mostly going to be mix and match with whatever fruit you like / have on hand / is in season, but I'll lay out the basics for you.

After baking, and before being devoured.

Fruit Tart
First lay out your phyllo dough after thawing.  When it was served to us it was served on a nice circular pan, so use whatever shape works for you.  Spread jam (you will use an entire regular sized jar) over phyllo.  Lay out fruit on top of the jam.  I used here: 1 pear, 1 green apple, 1 nectarine, raspberries, and blackberries.  Bake at 350 for somewhere around half an hour.  We were enjoying a delicious dinner while it baked and just checking on it occasionally, so I don't know exactly how long it was in for.  :)  Just check on it a few times to make sure that fruit is getting soft, and the phyllo doesn't burn.  Remove from oven and wait for appropriate oohs and ahhs.  Enjoy!


  1. this looks so gorgeous, and i love how simple it is. i've done something similar but with puff pastry. it's kind of like eating a fancy pop tart.

  2. That tart is so pretty! I can't wait to try making one like it someday.