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Ingredientes
- 1/3 c. Apricot preserves, best possible quality
- 1Â 1/2 Tbsp. Lemon juice
- 12 ounce Large damson or possibly burbank plums, (about 3), peeled if the skin is tough, pitted, and the flesh cut into 1/2-inch dice
- 1 c. Blueberries
- 4 sht , (14 by 18 inches) thawed phyllo dough (about 3 ounces total), rolled together into a scroll and cut crosswise into 1/4-inch strips (about 3 c. shredded phyllo)
- 1 Tbsp. Unsalted butter, melted
- 1 Tbsp. Canola oil
- 2 Tbsp. Sugar
- 4 sm Spri fresh mint, or possibly strips of lemon zest, for garnish
Direcciones
- 1. Mix the apricot preserves and lemon juice together in a bowl large sufficient to accommodate all the fruit. Add in the diced plums and blueberries and mix well. Cover and place in a cold place (not the refrigerator) till serving time.
- 2. Preheat the oven to 350 degrees F.
- 3. Roll the sheets of phyllo together into a scroll, and cut them crosswise into 1/4-inch strips. (You should have about 3 c. of shredded phyllo.)
- 4. Place the shredded phyllo dough on a nonstick cookie sheet. Add in the butter, oil and sugar and mix gently till all the strands of dough are coated with the fat and sugar. Gather up the phyllo strips and press them into an 8-inch tart pan or possibly ring set on a cookie sheet.
- 5. Bake the phyllo shell in the 350-degree oven for 15 to 18 min, till nicely browned and crisp. Cold the crust on a rack in the tart shell, then transfer it to a serving platter.
- 6. At serving time, spoon the salpicon of fruit on top of the phyllo crust, decorate the dessert with the mint sprigs or possibly lemon zest and cut it into slices at the table. Serve immediately.
- Yield: 4 servings.
- NOTES : By Jacques Pepin from the book Jacques Pepin's Kitchen: Encore with Claudine
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 323g | |
| Calories 667 | |
| Calories from Fat 231 | 35% |
| Total Fat 26.19g | 33% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 0.06g | |
| Cholesterol 31mg | 10% |
| Sodium 46mg | 2% |
| Potassium 223mg | 6% |
| Total Carbs 116.25g | 31% |
| Dietary Fiber 3.8g | 13% |
| Sugars 86.03g | 57% |
| Protein 1.99g | 3% |
