* Exported from BigOven *

Old Fashioned Strawberry Rhubarb Tart

Recipe By : Nick Malgieri
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Tarts Desserts

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
=== sweet pastry dough ==
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter (1/2 cup)
2 large eggs
=== Strawberry Rhubarb Filling ==
1 pint strawberries
1 1/2 pounds fresh rhubarb
3/4 cup sugar
1/2 cup water
1/2 cup orange juice
2 tablespoon finely-grated orange zest
2 tablespoon orange liqueur
2 tablespoon cornstarch
2 tablespoon butter
=== egg wash ==
1 egg
1 egg yolk
1 pinch salt

For the dough, combine dry ingredients in a mixing bowl and stir
well to mix. Add butter and rub in finely, making sure to leave the
mixture cool and powdery. Whisk the eggs and stir into the mixture in
the bowl. Continue stirring until the dough masses together. Scrape
out onto a floured work surface and knead lightly until smooth. Wrap
and chill. For the filling, rinse, hull and slice the strawberries.
Rinse, string and cut the rhubarb into 2-inch lengths. Bring the sugar,
water, orange juice and zest to a boil in a saucepan; add the
strawberries and rhubarb and return to a simmer, stirring often. Be
careful not to over cook. Drain well and reserve 1 cup of the liquid.
Return the reserved liquid to a boil. Combine the liqueur and
cornstarch smoothly and stir into the boiling liquid, continuing to stir
and cook until clear and thickened. Allow to simmer 1 minute, stirring.
Stir in the drained fruit and the butter. Chill while preparing top
crust. Roll less than half the dough on a floured surface and fit it
into a 10- or 11-inch tart pan. Pour in the filling and spread evenly
on the dough. Roll the remaining dough to a 12-inch disk and cut into
1/2-inch strips. Flour a cookie sheet or cake cardboard and arrange
half the strips on it horizontally, about 1/2-inch from each other.
Weave in the other strips vertically, again about 1/2-inch from each
other, to form a woven perpendicular lattice. Chill the lattice until
firm. Whisk the egg, yolk and salt together until liquid. Remove tart
and lattice from refrigerator. Paint lattice with egg wash and slide it
onto the surface of the filling. Trim away extra dough at edge of pan,
pressing the edges of the top crust well against the top edge of the
bottom crust. Bake at 375 degrees on the bottom rack of the oven about
30 minutes, until well-colored and gently bubbling. If top crust does
not color sufficiently, place tart on top rack of oven for 5 minutes.
Cool slightly and serve warm or at room temperature. This recipe
yields ?? servings.

Recipe Source: Cooking Live with Sara Moulton
Formatted for MasterCook by Joe Comiskey,

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