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Old-fashioned Strawberry Rhubarb Tart

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CATEGORY CUISINE TAG YIELD
Eggs Cklive06 1 Servings

INGREDIENTS

=== SWEET PASTRY DOUGH ===
2 c All-purpose flour
1/4 c Sugar
1/4 t Salt
1/2 t Baking powder
1 Stick Unsalted butter
2 Eggs
=== STRAWBERRY RHUBARB
FILLING ===
1 pt Strawberries
1 1/2 lb Fresh rhubarb
3/4 c Sugar
1/2 c Water
1/2 c Orange juice
2 T Finely-grated orange zest
2 T Orange liqueur
2 T Cornstarch
2 T Butter
=== EGG WASH ===
1 Egg
1 Egg yolk
1 pn Salt

INSTRUCTIONS

For the dough, combine dry ingredients in a mixing bowl and stir well
to mix. Add butter and rub in finely, making sure to leave the  mixture
cool and powdery. Whisk the eggs and stir into the mixture in  the
bowl. Continue stirring until the dough masses together. Scrape  out
onto a floured work surface and knead lightly until smooth. Wrap  and
chill. For the filling, rinse, hull and slice the strawberries.  Rinse,
string and cut the rhubarb into 2-inch lengths. Bring the  sugar,
water, orange juice and zest to a boil in a saucepan; add the
strawberries and rhubarb and return to a simmer, stirring often. Be
careful not to over cook. Drain well and reserve 1 cup of the liquid.
Return the reserved liquid to a boil. Combine the liqueur and
cornstarch smoothly and stir into the boiling liquid, continuing to
stir and cook until clear and thickened. Allow to simmer 1 minute,
stirring. Stir in the drained fruit and the butter. Chill while
preparing top crust. Roll less than half the dough on a floured
surface and fit it into a 10- or 11-inch tart pan. Pour in the  filling
and spread evenly on the dough. Roll the remaining dough to a  12-inch
disk and cut into 1/2-inch strips. Flour a cookie sheet or  cake
cardboard and arrange half the strips on it horizontally, about
1/2-inch from each other. Weave in the other strips vertically, again
about 1/2-inch from each other, to form a woven perpendicular  lattice.
Chill the lattice until firm. Whisk the egg, yolk and salt  together
until liquid. Remove tart and lattice from refrigerator.  Paint lattice
with egg wash and slide it onto the surface of the  filling. Trim away
extra dough at edge of pan, pressing the edges of  the top crust well
against the top edge of the bottom crust. Bake at  375 degrees on the
bottom rack of the oven about 30 minutes, until  well-colored and
gently bubbling. If top crust does not color  sufficiently, place tart
on top rack of oven for 5 minutes. Cool  slightly and serve warm or at
room temperature. This recipe yields ??  servings.  Recipe Source:
COOKING LIVE with Sara Moulton Recipe curtesy of Nick  Malgieri From
the TV FOOD NETWORK - (Show # CL-9110 broadcast  04-17-1997) Downloaded
from their Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  10-27-1998  Recipe by: Nick Malgieri  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3609
Calories From Fat: 1235
Total Fat: 140.3g
Cholesterol: 1043.2mg
Sodium: 1401.4mg
Potassium: 4013.7mg
Carbohydrates: 526.8g
Fiber: 37g
Sugar: 258.8g
Protein: 61.2g


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