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