Ruffled Phyllo Tart with Spring Fruit

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.