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Ingredients

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

Description

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.

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