Apricot Tart ( Tarte Aux Abricots) Low Fat

Ingredients

• 4 sheets phyllo dough
• 2 teaspoons unsalted butter, melted
• 4 tablespoons apricot jam
• 10 very ripe apricots, pitted and cut into 8 slices each
• 4 teaspoons packed light brown sugar

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place 1 sheet of phyllo dough on parchment paper (keep remainder covered w/ a damp paper towel). Use a pastry bruch, lightly coat the phyllo dough with some butter.

3. 3

   Place 2nd sheet on top and brush with more butter, repeat with the remaining phyllo and butter.

4. 4

   Coat four 4" tart pans (w/ removable bottoms) with nonstick spray.

5. 5

   Use a 6" pastry ring, cut out 4 circles from the phyllo dough. Fit each in a tart pan.

6. 6

   Place a circle of parchment paper in each pan, hold it down with rice or dry beans. Blind bake the pans on a baking sheet for 10 minutes, then remove from oven and remove weights carefully.

7. 7

   Raise the temperature to 375.

8. 8

   Spread 1 tbsp of jam on bottom of each tart, arrange 20 of the apricot slices in each, fitting them tightly. Sprinkle 1 tsp of sugar over the top of each tart.

9. 9

   Bake for 20 minutes, or until the apricots are cooked and the top if nicely glazed. Serve warm or at room temperature.