Ruffled Phyllo Tart with Spring Fruit

Name: Ruffled Phyllo Tart with Spring Fruit
Yield: 8
Ingredients: For the Filling:; 1/2 cup plus 2 teaspoons sugar; 1 tablespoon honey; 1 pound fresh rhubarb, trimmed and cut into 1-inch pieces (about 3 cups); 1/4 cup cornstarch mixed with 3 tablespoons cold water; 1/2 pound fresh apricots, pitted and quartered (about 4 medium); 1 cup strawberries, hulled and halved; 1 teaspoon freshly grated orange zest; 1/4 teaspoon ground cinnamon; For the Crust:; 3 tablespoons canola oil; 2 tablespoons unsalted butter, melted; 9 sheets phyllo dough, thawed; 1 tablespoon dry unseasoned breadcrumbs; Confectioners' sugar for dusting

Ruffled Phyllo Tart with Spring Fruit was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Ruffled-Phyllo-Tart-with-Spring-Fruit-recipe-10228.aspx?CCAID=cknwrdne04710ba" target="_blank">www.cooking.com.</a>

"Strawberries and rhubarb are a familiar seasonal pairing, but adding apricots to the mix takes it to new heights. The day before you plan to bake the tart, thaw the frozen phyllo in the refrigerator...."

INGREDIENTS

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For the Filling:

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1/2 cup plus 2 teaspoons sugar

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1 tablespoon honey

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1 pound fresh rhubarb, trimmed and cut into 1-inch pieces (about 3 cups)

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1/4 cup cornstarch mixed with 3 tablespoons cold water

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1/2 pound fresh apricots, pitted and quartered (about 4 medium)

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1 cup strawberries, hulled and halved

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1 teaspoon freshly grated orange zest

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1/4 teaspoon ground cinnamon

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For the Crust:

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3 tablespoons canola oil

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2 tablespoons unsalted butter, melted

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9 sheets phyllo dough, thawed

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1 tablespoon dry unseasoned breadcrumbs

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Confectioners' sugar for dusting

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