-pate brisee-chill all ingre
2 1/2 c Flour, all purpose; cold
1 ts Salt
1 ts Sugar (optional)
1 c Butter, cold; unsalted
-cut into small pieces
1/4 c Ice water (up to 1/2 c)
Strawberry rhubarb filling-
5 c Rhubarb; 1/2″ pieces
3 c Strawberries; sliced in half
1 c Sugar (or to taste)
1/2 c Flour
1 tb Cardamom
1 ts Nutmeg
Grated rind of 1 orange
-or 2 tbs orange juice
-concentrate; thawed.
PATE BRISEE: Put COLD flour, sugar & salt in food processor. add
pieces of butter and procces approx 10 seconds, or until mixture
resembles coarse meal. Add ice water drop-by-drop through feed tube
with machine running, adding just enough until dough holds together
without being wet or sticky, NOT MORE THAN 30 SECONDS. Test dough by
pinching together—if still crumbly add more water. Turn dough onto
large plastic piece of plastic wrap.
Cover with a second sheet of plastic wrap and flatten into a flat
circle with fists. Wrap in plastic and chill at least an hour.
Lightly butter or spray a 12-inch tart pan. Place tart pan on
parchment-lined baking sheet. On lightly floured board, roll half the
pastry to 1/8″ thickness. Put pastry in pan, and press into bottom
edges and along sides. Trim crust 1″ higher than pan. REFRIGERATE.
Roll remaining pastry and cut into lattice strips (3″wide).
Place on parchment lined sheet and refrigerate 30 minutes.
Preheat oven to 375 degrees. FILLING: put rhubarb & strawberries in
large mixing bowl. Combine remaing ingredients in another bowl.
Sprinkle mixture over fruit. Turn fruit into prepared crust. Weave
lattice strips over filling, securing ends by pasting to crust with
dabs of water. Turn up overhang, trim, and crimp as desired. Bake
about 50 minutes, until filling has bubbled and thickened.
from Martha Stewart Pies & Tarts.
Yields
8 Servings