Ruffled Phyllo Tart with Spring Fruit

• 1/2 cup sugar
• 2 teaspoons sugar
• 1 tablespoon honey
• 3 cups rhubarb trimmed and cut into 1-inch pieces, about 1 pound
• 1/4 cup cornstarch
• 3 tablespoons water cold, mixed 1/4 cup cornstarch
• 4 medium apricots fresh, pitted and quartered, about 1/2 pound
• 1 cup strawberries hulled and halved
• 1 teaspoon orange zest freshly grated
• 1/4 teaspoon cinnamon
• 3 tablespoons canola oil
• 2 tablespoons butter, unsalted melted
• 9 sheets phyllo (filo) pastry sheets thawed
• 1 tablespoon bread crumbs unseasoned, dry
• 1 x sugar confectioners'for dusting

1. Preheat oven to 350F.
2. Coat a 9-inch pie pan with cooking spray.
3. To prepare filling:
4. Combine 1/2 cup sugar, honey and rhubarb in a large saucepan.
5. Cook over medium-low heat, stirring often, until the rhubarb is juicy and softens slightly, about 5 minutes.
6. Increase heat to medium; gradually add the cornstarch mixture.
7. Cook, stirring constantly, until the juices thicken, 2 to 3 minutes.
8. Combine apricots, strawberries, orange zest and cinnamon in a large bowl.
9. Mix in the rhubarb.
10. To prepare crust & bake tart:
11. Mix oil and butter in a small bowl.
12. Cover phyllo with wax paper or plastic wrap and a slightly damp kitchen towel to prevent it from drying out.
13. Center one sheet of phyllo in the pie pan, letting the edges hang over; gently press it into the pan.
14. Dampen a pastry brush with water and lightly brush some of the oil-butter mixture over the phyllo.
15. Sprinkle 1/2 teaspoon breadcrumbs over the bottom.
16. Repeat with 5 more sheets of phyllo, laying each at a 45 angle to the previous one and sprinkling each with breadcrumbs.
17. Scrape the filling into the crust.
18. Brush one of the remaining phyllo sheets with oil-butter mixture.
19. Place another sheet on top at a 45 angle.
20. Repeat with the last sheet.
21. Place the stack on the filling.
22. Fold the overhanging phyllo up around the tart, creating a ruffled border.
23. Dab any remaining oil-butter mixture on top.
24. Sprinkle with the remaining 2 teaspoons sugar.
25. Cut 4 slits in the center for venting.
26. Place the tart on a baking sheet and bake until nicely browned and bubbling slightly, 45 to 55 minutes.
27. Cool on a wire rack to room temperature (about 1 1/2 hours).
28. Dust with confectioners' sugar.

sugar, sugar, honey, rhubarb, cornstarch, water cold, apricots fresh, strawberries, orange zest freshly, cinnamon, canola oil, butter, phyllo, bread crumbs, sugar

Taken from recipeland.com/recipe/v/ruffled-phyllo-tart-spring-frui-49269 (may not work)