Ruffled Phyllo Tart with Spring Fruit

Ingredients

  • Confectioners' sugar for dusting
  • 1 tablespoon dry unseasoned breadcrumbs
  • 9 sheets phyllo dough, thawed
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons canola oil
  • For the Crust:
  • ¼ teaspoon ground cinnamon
  • + 8 more ingredients
    • 1 teaspoon freshly grated orange zest
    • 1 cup strawberries, hulled and halved
    • ½ pound fresh apricots, pitted and quartered (about 4 medium)
    • ¼ cup cornstarch mixed with 3 tablespoons cold water
    • 1 pound fresh rhubarb, trimmed and cut into 1-inch pieces (about 3 cups)
    • 1 tablespoon honey
    • ½ cup plus 2 teaspoons sugar
    • For the Filling:

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray. FOR THE FILLING: Combine 1/2 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; gra...

View full recipe at SpringPad

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