Ruffled Phyllo Tart with Spring Fruit
.
Yield
8 servingsPrep
20 minCook
70 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the filling | |||
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | tablespoon |
honey
|
|
| 3 | cups |
rhubarb
trimmed and cut into 1-inch pieces, about 1 pound |
*
|
| ¼ | cup |
cornstarch
|
|
| 3 | tablespoons |
water
cold, mixed 1/4 cup cornstarch |
|
| 4 | medium |
apricots
fresh, pitted and quartered, about 1/2 pound |
*
|
| 1 | cup |
strawberries
hulled and halved |
*
|
| 1 | teaspoon |
orange zest
freshly grated |
|
| ¼ | teaspoon |
cinnamon
|
|
| For the crust | |||
| 3 | tablespoons |
canola oil
|
|
| 2 | tablespoons |
butter, unsalted
melted |
|
| 9 | sheets |
phyllo (filo) pastry sheets
thawed |
*
|
| 1 | tablespoon |
bread crumbs
unseasoned, dry |
|
| 1 | x |
sugar
confectioners'for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the filling: | |||
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
sugar
|
|
| 15 | ml |
honey
|
|
| 7.1E+2 | ml |
rhubarb
trimmed and cut into 1-inch pieces, about 1 pound |
*
|
| 59 | ml |
cornstarch
|
|
| 45 | ml |
water
cold, mixed 1/4 cup cornstarch |
|
| 4 | medium |
apricots
fresh, pitted and quartered, about 1/2 pound |
*
|
| 237 | ml |
strawberries
hulled and halved |
*
|
| 5 | ml |
orange zest
freshly grated |
|
| 1.3 | ml |
cinnamon
|
|
| For the crust: | |||
| 45 | ml |
canola oil
|
|
| 3E+1 | ml |
butter, unsalted
melted |
|
| 9 | sheets |
phyllo (filo) pastry sheets
thawed |
*
|
| 15 | ml |
bread crumbs
unseasoned, dry |
|
| 1 | x |
sugar
confectioners'for dusting |
*
|
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.
