Old Fashioned Strawberry Rhubarb Tart
* exported from bigoven * 
 
 
recipe by : nick malgieri 
serving size :1 
cuisine : 
main ingred. : 
categories :tarts desserts 
 
amount measure ingredient -- preparation method 
  --------------------------------
  sweet pastry dough ==
2 cup  all-purpose flour
1/4 cup  sugar
1/4 tsp  salt
1/2 tsp  baking powder
1 stick  unsalted butter (1/2 cup)
2 large  eggs
  strawberry rhubarb filling ==
1 pint  strawberries
1-1/2 lb.  fresh rhubarb
3/4 cup  sugar
1/2 cup  water
1/2 cup  orange juice
2 Tbsp  finely-grated orange zest
2 Tbsp  orange liqueur
2 Tbsp  cornstarch
2 Tbsp  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, jpmd...@prodigy.com 
 
-- 
(ID: 5086) Mirror: rec.food.recipes: Tue, Nov 9, 2004


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