- Exported from MasterCook
RHUBARB AND STRAWBERRY TART
8 Preparation Time :
Categories : Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
3/4 c Unsalted butter
-sticks) melted and cooled
1 lb Phyllo pastry sheets
1 Egg white, beaten to blend
2 tb Dry breadcrumbs
2 c Fresh (1/2-inch pieces) or -frozen unsweetened
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),
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
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
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 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.
8 to 10 servings.
Cooking with Bon Appetit: Pies and Tarts; Knapp,
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