Ruffled Phyllo Tart with Spring Fruit
Recipe By :Marcy Goldman
Serving Size : 8
1/4 cup cornstarch
3 tablespoons cold water
1/2 cup sugar -- plus
2 teaspoons sugar
1 tablespoon honey
1 pound rhubarb -- trimmed and cut into 1-inch pieces (about 4 cups)
1/2 pound apricots -- washed, pitted and quartered (about 4 medium)
1 cup strawberries -- rinsed, hulled and halved
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3 tablespoons canola oil
2 tablespoons unsalted butter -- melted
9 sheets phyllo dough -- thawed
1 tablespoon bread crumbs -- unseasoned
5 1/2 teaspoons confectioners' sugar -- for dusting
1. Position rack in lower third of oven; preheat to 350°F. Coat a 9-inch glass pie pan with cooking spray.
2. Mix cornstarch and water in a small bowl. Combine 1/2 cup sugar, honey and rhubarb in a large saucepan. Cook over medium-low heat, stirring often, until rhubarb gives off juice and starts to soften slightly, about 5 minutes. Increase heat to medium; gradually stir in the cornstarch mixture. Cook, stirring constantly, just until the juices thicken, 2 to 3 minutes.
3. Combine apricots, strawberries, orange zest and cinnamon in a large bowl; toss to coat. Mix in rhubarb. Let cool.
4. Mix oil and butter in a small bowl. Unroll phyllo onto a clean, dry surface; cover 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 the sides; gently press it into the bottom and sides. Dampen a pastry brush with water and use it to lightly brush some of the oil-butter mixture over the phyllo. Sprinkle 1/2 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.
5. Scrape the fruit mixture 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 of phyllo on top of the filling. Gently 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. Make 4 slits in the center for venting.
6. Place the tart on a baking sheet and bake until nicely browned and the center is bubbling slightly, 45 to 55 minutes. Transfer to a wire rack; cool to room temperature (about 11/2 hours). Just before serving, dust with confectioners' sugar.
Recipe By :Marcy Goldman
Serving Size : 8
1/4 cup cornstarch
3 tablespoons cold water
1/2 cup sugar -- plus
2 teaspoons sugar
1 tablespoon honey
1 pound rhubarb -- trimmed and cut into 1-inch pieces (about 4 cups)
1/2 pound apricots -- washed, pitted and quartered (about 4 medium)
1 cup strawberries -- rinsed, hulled and halved
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3 tablespoons canola oil
2 tablespoons unsalted butter -- melted
9 sheets phyllo dough -- thawed
1 tablespoon bread crumbs -- unseasoned
5 1/2 teaspoons confectioners' sugar -- for dusting
1. Position rack in lower third of oven; preheat to 350°F. Coat a 9-inch glass pie pan with cooking spray.
2. Mix cornstarch and water in a small bowl. Combine 1/2 cup sugar, honey and rhubarb in a large saucepan. Cook over medium-low heat, stirring often, until rhubarb gives off juice and starts to soften slightly, about 5 minutes. Increase heat to medium; gradually stir in the cornstarch mixture. Cook, stirring constantly, just until the juices thicken, 2 to 3 minutes.
3. Combine apricots, strawberries, orange zest and cinnamon in a large bowl; toss to coat. Mix in rhubarb. Let cool.
4. Mix oil and butter in a small bowl. Unroll phyllo onto a clean, dry surface; cover 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 the sides; gently press it into the bottom and sides. Dampen a pastry brush with water and use it to lightly brush some of the oil-butter mixture over the phyllo. Sprinkle 1/2 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.
5. Scrape the fruit mixture 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 of phyllo on top of the filling. Gently 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. Make 4 slits in the center for venting.
6. Place the tart on a baking sheet and bake until nicely browned and the center is bubbling slightly, 45 to 55 minutes. Transfer to a wire rack; cool to room temperature (about 11/2 hours). Just before serving, dust with confectioners' sugar.