Lattice-Topped Strawberry-Rhubarb Pie

Lattice-Topped Strawberry-Rhubarb Pie

For crust

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar

1/4 teaspoon mace
6 ounces (1 1/2 stick) cold unsalted butter, cut into 1/4-inch slices

1/2 cup cold lard, cut into 4 pieces
1/4 cup cold vodka or alcohol of choice
1/4 cup cold water 
3 tbsp sour cream

For filling

3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)

1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)

1/2 cup (packed) golden brown sugar

1/2 cup sugar

3 tbsp tapioca powder

1/4 teaspoon salt

2 tbsp butter- cut into small bits

2 tbsp milk & sugar (for glaze)

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 425°F. Combine first 7 ingredients in large bowl. Toss gently to blend. Sprinkle the butter bits on top of the filling.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

Lemon Goat Cheese Tart

Lemon Goat Cheese Tart

Tart Crust

• 1 1/3 cups all-purpose flour

• 1/4 cup confectioner’s sugar

• 10 Tablespoons unsalted butter, cold

Lemon Curd

• 6 large eggs yolks

•1/2 cup freshly-squeezed lemon juice

• 1 cup sugar

• 4 Tablespoons unsalted butter

Goat Cheese Filling

• 4 ounces (1/2 cup) fresh goat cheese

• 1/2 cup crème fraiche

• 1/4 cup sugar

• 1 large egg

• 2 1/2 Tablespoons all-purpose flour

Burnt Sugar

¼ cup sugar

Tart Crust
Preheat the oven to 350° F.
Combine the flour, powdered sugar, and butter in the work bowl of a food processor.  Pulse until a soft ball begins to form on the blade.  Be careful not to over mix. Remove dough and press into the bottom and up the sides of an 11 inch tart pan with a removable bottom.  Place in the oven and bake for 15 to 20 minutes, or until golden brown. Remove, set aside, and let cool.
Filling
Mix goat cheese, crème fraîche, sugar, egg, and flour together in a small bowl. Pour this mixture into the cooled tart crust. Place in the oven and bake for 20 to 25 minutes, or until just set.  Set aside and let cool.
Lemon Curd
Combine egg yolks, lemon juice, and sugar in the top of a double boiler. Place the top pan of the double-boiler over simmering water.  Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon, about 10 minutes. The mixture will thicken and wisps of steam will start to rise from the mixture.  Remove from heat and stir in the butter.  Set aside to cool for 15 minutes. Pour over the baked tart when cooled.

Burnt Sugar
Fifteen minutes or so before serving, sprinkle the granulated sugar evenly over the top of the lemon curd layer. Using a culinary torch or a hot broiler, melt the sugar. Chill for a fifteen minutes before cutting into slices.


Refrigerate for 1 hour before serving.  To serve, slice into wedges.  Serves 8.