PEACH AND PASSION-FRUIT PHYLLO TARTS

Peach and Passion-Fruit Phyllo Tarts image

Yield Serves 4

Number Of Ingredients 11

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For tart shells
three 17- by 12-inch phyllo sheets, thawed if frozen
1 tablespoon unsalted butter
2 tablespoons crushed amaretti* (Italian almond macaroons)
For filling
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

Steps:

Make shells:
Preheat oven to 425°F.
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.
Make filling:
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.
Assemble:
Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops. Top yogurt with fruit mixture.