Rhubarb & strawberry tart

Yield: 8 Servings

Measure Ingredient
¾ cup Unsalted butter (1 1/2 sticks) melted and cooled
1 pounds Phyllo pastry sheets
Sugar
1 Egg white, beaten to blend
2 tablespoons Dry breadcrumbs
2 cups Fresh (1/2-inch pieces) or frozen unsweetened
Rhubarb, thawed
2 cups Strawberries, sliced
1 cup Sugar
¼ cup Quick-cooking tapioca
1 teaspoon Fresh lemon juice
2 tablespoons 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 ½- to ¾-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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