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