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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. RHUBARB AND STRAWBERRY TART

  3. 8 Preparation Time :

  4. Categories : Desserts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 3/4 c Unsalted butter

  7. -sticks) melted and cooled

  8. 1 lb Phyllo pastry sheets

  9. Sugar

  10. 1 Egg white, beaten to blend

  11. 2 tb Dry breadcrumbs

  12. 2 c Fresh (1/2-inch pieces) or -frozen unsweetened

  13. Rhubarb, thawed

  14. 2 c Strawberries, sliced

  15. 1 c Sugar

  16. 1/4 c Quick-cooking tapioca

  17. 1 t Fresh lemon juice

  18. 2 tb Unsalted butter (1/4 stick),

  19. -well chilled

  20. 425 F. Generously butter a

  21. 9 x 2-inch

  22. fluted tart pan with removable bottom. Stack 12

  23. phyllo pastry sheets on work surface (cover remainder

  24. with dry towel and top with damp towel). Fold left

  25. half of pastry stack over right half, forming book.

  26. Unfold top sheet. Brush very lightly with melted

  27. butter and sprinkle lightly with sugar. Repeat until

  28. last sheet on left is opened. DO NOT BUTTER. Fold

  29. right side of stack over left side. Open top sheet.

  30. Butter and sprinkle with sugar. Repeat until pastry

  31. sheets are opened flat. Fit stack of pastry into prepared pan, draping excess pastry over rim. Run

  32. rolling pin firmly over pan to cut phyllo. Place pan

  33. on baking sheet. Brush phyllo with egg white. Bake

  34. 3 to 5 minutes. Cool completely.

  35. Sprinkle crust with breadcrumbs. Combine rhubarb,

  36. strawberries, sugar, tapioca, and lemon juice. Spoon

  37. into crust. Dot with chilled butter. Butter and sugar

  38. 1 remaining phyllo sheet. Cut in half length- wise.

  39. Fold each piece in half lengthwise; butter and sprinkle with sugar. Fold in half 2 more times without

  40. 1/2- to 3/4-inch

  41. rolls. Repeat with remaining pastry sheets. Place

  42. rolls atop filling around edges of pan overlapping

  43. ends by 1 inch and spiraling in toward center. For center, hold 1 pastry roll between thumb and index

  44. finger. Wrap phyllo around fingers tucking end under.

  45. Place in center of tart. Brush tart with some of

  46. remaining melted butter and sprinkle with sugar. Place

  47. on baking sheet. Bake until rhubarb is tender and 35 to 40 minutes, covering

  48. loosely with foil if top browns too quickly. Cool

  49. completely on wire rack. Loosen tart from pan with

  50. knife; remove rim. Serve tart at room temperature.

  51. 8 to 10 servings.

  52. Cooking with Bon Appetit: Pies and Tarts; Knapp,

  53. 1986 - - - - - - - - - - - - - - - - - -

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