Peach and Passion-Fruit Phyllo Tarts
- three 17- by 12-inch phyllo sheets, thawed if frozen
- 1 tablespoon unsalted butter
- 2 tablespoons crushed amaretti* (Italian almond macaroons)
- 1 1/2 cups nonfat vanilla yogurt
- 2 tablespoons sugar
- 3 firm-ripe peaches
- 1 passion fruit*
- 1 teaspoon honey
- *available at specialty foods shops and some supermarkets
- Preheat oven to 425F.
- Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel.
- In a very small saucepan melt butter.
- On a work surface brush 1 phyllo sheet with half of melted butter.
- Top buttered phyllo with a second phyllo sheet and brush with remaining butter.
- Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet.
- Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims.
- Fold in pastry overhang to form a shallow crumpled edge.
- Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack.
- Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
- Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl.
- Drain yogurt in sieve, covered and chilled, at least 1 hour.
- Discard liquid and transfer yogurt to a bowl.
- Stir in sugar.
- Halve and pit peaches and cut into 1/2-inch-thick wedges.
- Transfer wedges to a small bowl.
- Halve passion fruit and scoop flesh and seeds into bowl.
- Stir in honey until combined well.
- Fruit mixture may be made 2 hours ahead and kept chilled, covered.
- Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops.
- Top yogurt with fruit mixture.
three, unsalted butter, crushed amaretti, nonfat vanilla yogurt, sugar, peaches, passion, honey, some supermarkets
Taken from www.epicurious.com/recipes/food/views/peach-and-passion-fruit-phyllo-tarts-100748 (may not work)