| 1 | Preheat oven to 350°F. |
| 2 | Spray a 9" pie tin with non-stick spray. |
| 3 | Place in a leaf of phyllo pastry & spray it. |
| 4 | Fold edges inwards so they don"t extend beyond the rim of the pan repeat the procedure till the pan is covered. |
| 5 | Bake for 15 to 20 minutes till crispy brown. |
| 6 | Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. |
| 7 | Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. |
| 8 | Transfer to a processor. |
| 9 | Add tofu, vanilla & lemon juice & process till smooth. |
| 10 | Pour into the crust. |
| 11 | Drain canned apricot halves & arrange on the pie. |
| 12 | Melt jam & brush on top of tart. |
| 13 | If desired, melt chocolate & drizzle over the top in a zig zag fashion. |
| 14 | Chill 1 hour at least before serving. |
| 15 | "vegetarian times", december, 199 |
