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, 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, 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
