6 red rhubarb stalks, trimmed, cut crosswise into 1-inch slices (about 3 cups)
3 cups quartered strawberries
2/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons finely grated orange zest
1/4 teaspoon salt
3 tablespoons unsalted butter
1 sheet frozen puff pastry dough, thawed
Toss first 6 ingredients in large bowl to coat. Melt butter in heavy large skillet over medium-high heat. Add fruit mixture and saute until fruit is just tender and juices bubble thickly, about 5 minutes. Cool completely.
TIP: Mixture can be prepared 1 day ahead. Cover and refrigerate.
Preheat oven to 400 degrees F (200 C). Line heavy-duty baking sheet with foil or parchment paper. Roll out puff pastry dough on lightly floured surface to 13-inch square. Trim corners to form circle; transfer pastry to prepared baking sheet. Spoon fruit mixture into center of pastry dough leaving 3-inch border. Fold edge of dough over filling, pinching to seal any cracks in dough. Bake until crust is golden brown and puffed, about 30 minutes.
Cool tart 10 minutes. Cut into wedges and serve warm or at room temperature.
Makes 6 servings.
Date: January 11, 2003