*  Exported from  MasterCook  *
                        RHUBARB AND STRAWBERRY TART
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Unsalted butter (1 1/2
                         -sticks) melted and cooled
    1       lb           Phyllo pastry sheets
    1                    Egg white, beaten to blend
    2       tb           Dry breadcrumbs
    2       c            Fresh (1/2-inch pieces) or
                         -frozen unsweetened
                         Rhubarb, thawed
    2       c            Strawberries, sliced
    1       c            Sugar
      1/4   c            Quick-cooking tapioca
    1       t            Fresh lemon juice
    2       tb           Unsalted butter (1/4 stick),
                         -well chilled
   Preheat oven to 425 F.  Generously butter a 9 x 2-inch
   fluted tart pan with removable bottom.  Stack 12
   phyllo pastry sheets on work surface (cover remainder
   with dry towel and top with damp towel).  Fold left
   half of pastry stack over right half, forming book.
   Unfold top sheet. Brush very lightly with melted
   butter and sprinkle lightly with sugar. Repeat until
   last sheet on left is opened. DO NOT BUTTER.  Fold
   right side of stack over left side.  Open top sheet.
   Butter and sprinkle with sugar. Repeat until pastry
   sheets are opened flat.  Fit stack of pastry into
   prepared pan, draping excess pastry over rim.  Run
   rolling pin firmly over pan to cut phyllo.  Place pan
   on baking sheet.  Brush phyllo with egg white. Bake
   until light brown, 3 to 5 minutes.  Cool completely.
   Sprinkle crust with breadcrumbs.  Combine rhubarb,
   strawberries, sugar, tapioca, and lemon juice.  Spoon
   into crust.  Dot with chilled butter. Butter and sugar
   1 remaining phyllo sheet.  Cut in half length- wise.
   Fold each piece in half lengthwise; butter and
   sprinkle with sugar. Fold in half 2 more times without
   buttering and sugaring, and form into 1/2- to 3/4-inch
   rolls. Repeat with remaining pastry sheets. Place
   rolls atop filling around edges of pan overlapping
   ends by 1 inch and spiraling in toward center. For
   center, hold 1 pastry roll between thumb and index
   finger. Wrap phyllo around fingers tucking end under.
   Place in center of tart. Brush tart with some of
   remaining melted butter and sprinkle with sugar. Place
   on baking sheet.  Bake until rhubarb is tender and
   crust is golden brown, 35 to 40 minutes, covering
   loosely with foil if top browns too quickly. Cool
   completely on wire rack.  Loosen tart from pan with
   knife; remove rim. Serve tart at room temperature.
   Makes 8 to 10 servings.
   [ Cooking with Bon Appetit: Pies and Tarts; Knapp,
   1986 ]
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