Fresh Nectarines and Dried Cherries in a Spirited Phyllo Tart
INGREDIENTS
14 sheets whole-wheat, nonhydrogenated phyllo dough (thawed)
6 medium nectarines: about 4 cups sliced into unpeeled, 1⁄4-inch wedges and 2⁄3 cup coarsely chopped nectarine flesh
1 Tbsp lime juice
1 1⁄2 cups apricot nectar
1⁄2 cup brown rice syrup
1 Tbsp pure vanilla extract
1 Tbsp kirsch brandy
1 cup dried tart cherries
2 Tbsp cornstarch
2 Tbsp cold water
1 10-oz jar fruit-sweetened apricot preserves
Olive oil cooking spray
Wax paper
PREPARATION
If the phyllo dough isn’t thawed, remove pastry from freezer and place unopened package in refrigerator overnight. Remove 2 hours before needed. Place unopened package on kitchen counter until filling has been prepared and cooled.
Preheat oven to 375 degrees. Spray a round, spring-form pan with olive oil cooking spray. Toss sliced nectarines with lime juice. Set aside. Chop flesh of remaining nectarines, setting aside separately. In a medium saucepan over medium heat, combine nectar, rice syrup, vanilla and kirsch. Heat 2 minutes, add chopped nectarine flesh and cherries and reduce heat to low. Cook 5 minutes, stirring occasionally. In a small bowl, combine cornstarch and water, add to the saucepan, and simmer mixture 3 minutes, stirring frequently. Set aside to cool completely.
Place apricot preserves in a small saucepan and warm over medium-low heat for 2 minutes or until melted. Set aside.
Remove phyllo from package and unfold onto a sheet of wax paper. Place second sheet of wax paper over phyllo and cover with a damp towel. Working quickly, spray each sheet with cooking spray, carefully remove from the package and lay in pan, patting gently. Alternate layers lengthwise and crosswise until you’ve used 14 sheets. Wrap and reserve remainder in the freezer for another use. Spray the overlapping edges with additional oil. Pour the cooled filling into the phyllo-lined pan. Top with sliced nectarines and cover with apricot preserves. Immediately fold the overlapping edges of phyllo onto the fruit, leaving the center open. Spray phyllo with oil. Place the pan on a cookie sheet and place on the center rack. After the first 20 minutes, fashion a foil collar around the sides, covering phyllo, and leaving the fruit center uncovered. After 20 minutes, remove foil and bake uncovered for 5 minutes. Set aside to cool.
