Recipe - Strawberry Rhubarb Tart

1 Sheet frozen puff pastry
3 cup Strawberries; hulled and
cut or sliced up
1 pound Rhubarb; thawed if frozen,
trimmed and cut into 1/2
inch pieces
1 Three fourths cup Sugar; more if rhubarb is
very tart
2 tablespoon Cornstarch
Three fourths teaspoon Cinnamon
One fourth teaspoon Nutmeg
3 tablespoon All purpose flour
3 tablespoon Unsalted butter; cut into
small pieces

Preheat oven to 400€F. Bake puff pastry sheet according to package
directions. Combine strawberries and rhubarb in a mixing bowl. Combine next
5 ingredients in another bowl. Fold dry ingredients into strawberry and
rhubarb mixture. Stir in butter and toss. Transfer fruit mixture to a
buttered deep 9 inch baking dish. Bake 4045 minutes or fruit is bubbly.
Spoon fruit mixture onto baked puff pastry sheet and serve. This recipe
serves 6 people. Because this recipe is for a particular size pan, it
adjusts the number of servings only in multiples of 6.

Per serving: calories 513, fat 17.6g, 30% calories from fat, cholesterol
16mg, protein 4.3g, carbohydrates 87.1g, fiber 4.1g, sodium 199mg. Sent
recipeLu 3/98
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998