Ruffled Phyllo Tart with Spring Fruit
Ingredients
- 1/2 cup plus 2 teaspoons sugar
- 1 tablespoon honey
- 1 pound fresh rhubarb, trimmed and cut into 1-inch pieces (about 3 cups)
- ¼ 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
- ¼ teaspoon ground cinnamon
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