This is the first time I have ever seen or for that matter heard of a fruit tart being prepared using phyllo dough. I wonder how the dough holds up with pastry cream. Could it have the fortitude to stay pretty much dry? Something tells me it might be a bit soggy inside.
Most fruit tarts are made with a sweet dough or pate sucree. It is also wonderful for lemon curd tarts and fantastic for apple, pear and frangipane, too.
The only way to know would be to make one. It is an interesting concept, this dough and one which I shall have to try over the holidays. Since I found this to be so pretty, I wanted to share it with you.