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Ruffled Phyllo Tart with Spring Fruit

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  3 Hours
  8 servings
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.
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 Recipe at
Preheat oven to 350 degrees F.

Coat a 9-inch pie pan with cooking spray.

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; gradually add the cornstarch mixture. Cook, stirring constantly, until the juices thicken, 2 to 3 minutes.

Combine apricots, strawberries, orange zest and cinnamon in a large bowl. Mix in the rhubarb.

Mix oil and butter in a small bowl. Cover phyllo 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; gently press it into the pan. Dampen a pastry brush with water and 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.

Scrape the filling 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 on the filling. 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. Cut 4 slits in the center for venting.

Place the tart on a baking sheet and bake until nicely browned and bubbling slightly, 45 to 55 minutes. Cool on a wire rack to room temperature (about 1 1/2 hours). Dust with confectioners' sugar.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings
Calories: 268
Fat. Total: 9g
Protein: 4g
Carbohydrates, Total: 44g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 8mg
Sodium: 150mg
% Cal. from Fat: 30%
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