1/3 cup apricot preserves, best quality
1-1 1/2 Tbsp. fresh lemon juice (about 1/2 medium lemon)
3 firm but ripe plums, peeled if the skin is tough, pitted and cut into 1/2 inch dice
1 cup (1/2 pint) blueberries
(Other fruits as desired, use the best quality of what's in season, e.g. fresh strawberries, apricots, cherries, nectarines, peaches)
8-10 sheets thawed phyllo dough
2 Tbsp. unsalted butter, melted
2 Tbsp. canola oil
4 Tbsp. granulated sugar
Lemon zest strips (the yellow part only, use a peeler or zester)
Note: Phyllo dough dries out quickly, so keep it covered with plastic wrap until right before cutting.
1. In a medium bowl, mix the apricot preserves and lemon juice. Add the fruit and mix well.
2. Cover and set in a cool place until serving time (not in refrigerator).
3. Preheat oven to 350°.
4. On a cutting board, roll the phyllo sheets together into a scroll, then cut them crosswise into 1/4-inch strips.
5. Fluff up the strips with your fingers, letting them fall and separate. Keep fluffing until the strips are light and separated.
6. Gather into a large bowl.
7. Add sugar, then drizzle with melted butter/oil mixture. Again, fluff and toss with your fingers to coat evenly.
8. Spray an 8-inch tart pan with nonstick cooking spray.
9. Transfer phyllo strips to the pan, gently spreading them to evenly cover the bottom of the pan. Do not press them down.
10. Bake for about 25 minutes, until nicely browned and crisp.
11. Cool in the tart shell, then transfer to a serving platter.
12. Just before serving, spoon the fruit on top of the phyllo crust and garnish with lemon zest. Cut into slices at the table and serve immediately.
13. Top with a dollop of whipped cream, if desired.
Yield: 4 servings