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.

Makes 8 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 3 hours (including cooling time)

EASE OF PREPARATION: Moderate

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

Crust
3 tablespoons canola oil
2 tablespoons unsalted butter, melted
9 sheets phyllo dough, thawed
1 tablespoon dry unseasoned breadcrumbs
Confectioners' sugar for dusting

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 INFORMATION: Per serving: 268 calories; 9 g fat (2 g sat, 4 g mono); 8 mg cholesterol; 44 g carbohydrate; 4 g protein; 2 g fiber; 150 mg sodium.

Nutrition bonus: Vitamin C (30% daily value), Vitamin A (15% dv).

I didn't have fresh apricots but threw dried ones in with the rhubarb. It was great.

Allison, Seattle, WA