1. Wash, peel and cut up the fruit as desired.
2. Using a metal ring, form the phyllo pastry into a tartlet shell. Bake in a 180° C (350° F) oven for 5-6 minutes. 
3. Macerate a little rosemary in some honey. 
4. Heat the honey in a skillet until lightly colored, then add the fruit in order of textures. Just before the end of the cooking, deglaze the pan with orange juice. 

Presentation

1. Place the tartlet on a plate and arrange the fruits in it attractively. 
2. Spoon on the slightly reduced cooking juices.