Old fashioned strawberry rhubarb tart

4 servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
¼ cup Sugar
¼ teaspoon Salt
½ teaspoon Baking powder
1 Stick unsalted butter
2 larges Eggs
Strawberry Rhubarb Filling:
1 pint Strawberries
1½ pounds Fresh rhubarb
¾ cup Sugar
½ cup Water
½ cup Orange juice
2 tablespoons Finely grated orange zest
2 tablespoons Orange liqueur
2 tablespoons Cornstarch
2 tablespoons Butter
Egg Wash:
1 Egg
1 Egg yolk
pinch Salt

Directions

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 ½-inch strips. Flour a cookie sheet or cake cardboard and arrange half the strips on it horizontally, about ½-inch from each other.

Weave in the other strips vertically, again about ½-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.

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Sweet Pastry Dough:

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