INGREDIENTS

INSTRUCTIONS

FLAKY PASTRY 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. Stir in half the water, adding more if the
dough is dry and does not come together. Press the dough together
well, form into a disk, wrap and chill. After preparing the filling,
roll less than half the dough on a floured surface and fit it into a
9-inch glass pie 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.  STRAWBERRY-RHUBARB FILLING: For the filling, rinse, hull and
slice  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 strawberries and rhubarb and return to simmer, stirring
often. Don't overcook. Drain well and reserve 1 cup of the liquid.
Return reserved liquid to 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.
EGG WASH: Preheat oven to 375F and set a rack at the lowest level.
Whisk the 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 about 30 minutes, until well colored and  gently bubbling.
If top crust does not color sufficiently, place pie  on top rack of
oven for 5 minutes. Cool slightly and serve warm or at  room
temperature.  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 154
Total Fat: 17.5g
Cholesterol: 60.7mg
Sodium: 166.3mg
Potassium: 495.8mg
Carbohydrates: 62.6g
Fiber: 5.6g
Sugar: 23.8g
Protein: 5.9g