INGREDIENTS

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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