Rhubarb & Strawberry Tart
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Rhubarb & Strawberry Tart
  Rhubarb    Tarts  
Last updated 6/12/2012 1:20:15 AM. Recipe ID 51907. Report a problem with this recipe.
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      Title: Rhubarb & strawberry tart
 Categories: Desserts
      Yield: 8 Servings
 
    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 ts 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.
  




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Recipe ID 51907 (Apr 03, 2005)

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