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Ruffled Phyllo Tart with Spring Fruit

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.

 

Yield

8 servings

Prep

20 min

Cook

70 min

Ready

170 min

Ingredients

Amount Measure Ingredient Features
For the filling
½ cup sugar Camera
2 teaspoons sugar Camera
1 tablespoon honey Camera
3 cups rhubarb
trimmed and cut into 1-inch pieces, about 1 pound
* Camera
¼ cup cornstarch Camera
3 tablespoons water
cold, mixed 1/4 cup cornstarch
Camera
4 medium apricots
fresh, pitted and quartered, about 1/2 pound
* Camera
1 cup strawberries
hulled and halved
* Camera
1 teaspoon orange zest
freshly grated
Camera
¼ teaspoon cinnamon Camera
For the crust
3 tablespoons canola oil Camera
2 tablespoons butter, unsalted
melted
Camera
9 sheets phyllo (filo) pastry sheets
thawed
* Camera
1 tablespoon bread crumbs
unseasoned, dry
Camera
1 x sugar
confectioners'for dusting
* Camera
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Directions

Preheat oven to 350°F.

Coat a 9-inch pie pan with cooking spray.

To prepare filling:

Combine ½ cup sugar, honey and rhubarb in a large saucepan.

Cook over medium-low heat, stirring often, until the rhubarb is juicy and softens slightly, about 5 minutes.

Increase heat to medium; gradually add the cornstarch mixture.

Cook, stirring constantly, until the juices thicken, 2 to 3 minutes.

Combine apricots, strawberries, orange zest and cinnamon in a large bowl.

Mix in the rhubarb.

To prepare crust & bake tart:

Mix oil and butter in a small bowl.

Cover phyllo with wax paper or plastic wrap and a slightly damp kitchen towel to prevent it from drying out.

Center one sheet of phyllo in the pie pan, letting the edges hang over; gently press it into the pan.

Dampen a pastry brush with water and lightly brush some of the oil-butter mixture over the phyllo.

Sprinkle ½ teaspoon breadcrumbs over the bottom. Repeat with 5 more sheets of phyllo, laying each at a 45° angle to the previous one and sprinkling each with breadcrumbs.

Scrape the filling into the crust.

Brush one of the remaining phyllo sheets with oil-butter mixture.

Place another sheet on top at a 45° angle.

Repeat with the last sheet.

Place the stack on the filling.

Fold the overhanging phyllo up around the tart, creating a ruffled border.

Dab any remaining oil-butter mixture on top.

Sprinkle with the remaining 2 teaspoons sugar.

Cut 4 slits in the center for venting.

Place the tart on a baking sheet and bake until nicely browned and bubbling slightly, 45 to 55 minutes.

Cool on a wire rack to room temperature (about 1½ hours).

Dust with confectioners' sugar.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 146 48% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 7mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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