Rhubarb And Strawberry Tart

* Exported from MasterCook *

RHUBARB AND STRAWBERRY TART

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Unsalted butter (1 1/2
-sticks) melted and cooled
1 lb Phyllo pastry sheets
Sugar
1 Egg white, beaten to blend
2 tb Dry breadcrumbs
2 c Fresh (1/2-inch pieces) or
-frozen unsweetened
Rhubarb, thawed
2 c Strawberries, sliced
1 c Sugar
1/4 c Quick-cooking tapioca
1 t Fresh lemon juice
2 tb Unsalted butter (1/4 stick),
-well chilled

Preheat oven to 425 F. Generously butter a 9 x 2-inch
fluted tart pan with removable bottom. Stack 12
phyllo pastry sheets on work surface (cover remainder
with dry towel and top with damp towel). Fold left
half of pastry stack over right half, forming book.
Unfold top sheet. Brush very lightly with melted
butter and sprinkle lightly with sugar. Repeat until
last sheet on left is opened. DO NOT BUTTER. Fold
right side of stack over left side. Open top sheet.
Butter and sprinkle with sugar. Repeat until pastry
sheets are opened flat. Fit stack of pastry into
prepared pan, draping excess pastry over rim. Run
rolling pin firmly over pan to cut phyllo. Place pan
on baking sheet. Brush phyllo with egg white. Bake
until light brown, 3 to 5 minutes. Cool completely.
Sprinkle crust with breadcrumbs. Combine rhubarb,
strawberries, sugar, tapioca, and lemon juice. Spoon
into crust. Dot with chilled butter. Butter and sugar
1 remaining phyllo sheet. Cut in half length- wise.
Fold each piece in half lengthwise; butter and
sprinkle with sugar. Fold in half 2 more times without
buttering and sugaring, and form into 1/2- to 3/4-inch
rolls. Repeat with remaining pastry sheets. Place
rolls atop filling around edges of pan overlapping
ends by 1 inch and spiraling in toward center. For
center, hold 1 pastry roll between thumb and index
finger. Wrap phyllo around fingers tucking end under.
Place in center of tart. Brush tart with some of
remaining melted butter and sprinkle with sugar. Place
on baking sheet. Bake until rhubarb is tender and
crust is golden brown, 35 to 40 minutes, covering
loosely with foil if top browns too quickly. Cool
completely on wire rack. Loosen tart from pan with
knife; remove rim. Serve tart at room temperature.

Makes 8 to 10 servings.

[ Cooking with Bon Appetit: Pies and Tarts; Knapp,
1986 ]



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