Instructions: 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.

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