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-FLAKY PASTRY DOUGH-
2 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
1/4 ts Baking powder
3/4 c Unsalted butter
5 tb Cold water; or more
-STRAWBERRY-RHUBARB FILLING-
2 pt Strawberries
1 1/2 lb Fresh rhubarb
1/2 c Water
3/4 c Sugar
1/2 c Fresh, strained orange juice
2 tb Grated orange zest
2 tb Orange liqueur
2 tb Cornstarch
2 tb Butter
EGG WASH
1 Egg yolk
1 pn Salt
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
Yields
10 Servings
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