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20 minute dinner recipes

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Ruffled Phyllo Tart with Spring Fruit

http://www.eatingwell.com/recipes/ruffled_phyllo_tart_with_spring_fruit.html

From EatingWell:  Spring 2003, The Essential EatingWell Cookbook (2004)

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.

8 servings | Active Time: 40 minutes | Total Time: 3 hours (including cooling time)

Ingredients

Filling

Crust

Preparation

  1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. To prepare 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; gradually add the cornstarch mixture. Cook, stirring constantly, until the juices thicken, 2 to 3 minutes.
  3. Combine apricots, strawberries, orange zest and cinnamon in a large bowl. Mix in the rhubarb.
  4. To prepare crust & bake tart: 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.
  5. 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.
  6. 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.

Nutrition

Per serving : 268 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 8 mg Cholesterol; 44 g Carbohydrates; 4 g Protein; 3 g Fiber; 150 mg Sodium; 269 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 1 1/2 fat