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.
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!