Not anymore! This phyllo dough recipe makes the perfect open-faced pie crust or tart base for a delicious dessert or savory pie. What’s not to love about a sweet pastry from the Middle East?

Faith Kramer’s vegan coconut custard tart is topped with four symbolic fruits of Tu Bishvat, but you can sub in your own.

Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 ...