Recipe - Strawberry Rhubarb Tart With Chocolate Crust

CRUST
1 cup Butter
One half cup Icing sugar
2 cup To 2 One fourth cups flour
2 tablespoon Cocoa powder
1 teaspoon Vanilla
One half teaspoon Salt

FILLING
1 pound Rhubarb, minced small
1 cup Sugar
2 teaspoon Orange zest
One half teaspoon Ground ginger
2 tablespoon Flour
1 pt Strawberries, cleaned,
hulled, quartered

In a food processor, combine butter and sugar and process until softened.
Add flour, cocoa, vanilla and salt and process until mixture forms a ball.
Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan
with a removable bottom. Refrigerate.

Combine filling ingredients in a bowl and toss well. Spread into prepared
crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very
tender and filling is bubbly.

From: Caprial's Seasonal Cookbook by Caprial Pence, Alaska Northwest Books
Typed & tested by: Bob White

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 06, 98