MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roasted Strawberry-Rhubarb Tart w/Mascarpone Cream
Categories: Fruits, Pastry, Daity, Citrus
     Yield: 6 servings

MMMMM------------------COMPOTE & CREAM FILLING-----------------------
     1 lb Rhubarb stems; sliced across
          - in 1" pieces
     1 lb Fresh strawberries; stemmed,
          - quartered
   3/4 c  + 2 tb sugar; divided
     1 tb Fine grated orange zest
     1 tb Orange juice
     1 ts Potato starch
       pn Kosher salt
     4 oz Mascarpone
   1/2 c  Heavy cream
   1/2    Vanilla bean, split; seeds
          - scraped

MMMMM-------------------------TART SHELL------------------------------
     2 tb Oil
     2 tb + 1 1/2 ts honey
     1 tb + 1/2 ts maple syrup
     1 tb Orange juice
   3/4 ts Ground cinnamon
   1/4 ts Fresh ground cardamom
   1/4 ts Kosher salt
   1/2    Vanilla bean; split, seeds
          - scraped
 2 1/2    Sheets (3 oz.) matzo; in
          - 1/2" pieces
   1/4 c  (1 1/4 oz.) pistachios; fine
          - chopped
   1/4 c  (1/2 oz.) large unsweetened
          - coconut flakes
   1/4 c  (2 1/2 oz) sweetened, flaked
          - coconut
     3 tb Unsalted butter; melted

 MAKE THE COMPOTE: Set the oven (with one of the racks positioned in
 the center) @ 375 F/190 C. To a large bowl, combine the rhubarb and
 strawberries with 3/4 cup sugar, the orange zest and juice, and the
 potato starch and salt, and toss to combine. Spread the mixture out
 in a single layer on a large rimmed baking sheet, transfer to the
 oven, and roast until the fruit is tender but is still holding its
 shape, 15-18 minutes. Remove the rhubarb and strawberries from the
 oven and use a slotted spatula to transfer the roasted fruit to a
 wide bowl to cool to room temperature. Meanwhile, pour any
 accumulated strawberry-rhubarb juices into a small pot, bring to a
 simmer over medium heat, and cook until thickened and syrupy, 2-3
 minutes. Remove from heat and set aside to cool to room temperature,
 stirring occasionally. When cool, pour the syrup over the roasted
 fruit, cover, and refrigerate.

 PREPARE THE CREAM: In the bowl of a stand mixer fitted with a whisk
 attachment, whip the mascarpone, vanilla bean seeds, cream, and the
 remaining 2 tablespoons of sugar on medium speed to medium-stiff
 peaks, about 1 minute. (Take care not to overwhip the mixture which
 causes it to turn grainy.) Cover and transfer to the fridge.

 PREPARE THE CRUST: Lower the oven to 325 F. Line a large rimmed
 baking sheet with parchment paper and set aside.

 In a large bowl, whisk together the oil, honey, maple syrup, orange
 juice, cinnamon, cardamom, salt, and vanilla bean seeds. Add the matzo
 and stir to coat thoroughly. Set aside for ten minutes, tossing
 occasionally. Spread the matzo mixture and any accumulated liquid onto
 the baking sheet, transfer to the oven, and bake until toasty and
 fragrant, about 15 minutes. Add the chopped pistachios, and the
 unsweetened and sweetened coconut, stir to combine, and continue
 baking, stirring occasionally, until the mixture is golden and dry,
 about 10 minutes more. Remove from the oven and set aside to cool to
 room temperature.

 When the matzo mixture has cooled, transfer half of it to the bowl of
 a food processor fitted with the blade attachment and pulse to
 process to medium-fine crumbs. Transfer to a medium bowl and repeat
 with the second half of the matzo mixture. Add the melted butter to
 the crumbs and toss to combine. Sprinkle the crumb mixture across the
 bottom and up the sides of a greased 9 1/2" by 1 1/4" fluted tart pan
 with a removable bottom. Using the flat bottom of a measuring cup,
 press the crumbs in an even layer across the bottom and up the sides
 of the pan. Refrigerate the tart shell until firm, about 15 minutes.

 Place the tart shell in the center of the baking sheet. Transfer to
 the oven and bake until firm and very fragrant, about 10 minutes.
 Remove from the oven and immediately use the bottom of the measuring
 cup to again press and pack the crumbs against the fluted sides of
 the pan, reinforcing the outer crust. Set aside to cool to room
 temperature.

 ASSEMBLE THE TART: Pour the mascarpone cream into the cooled tart
 shell, then use an offset spatula or the back of a spoon to spread in
 an even layer. Spoon the compote evenly over the cream. Transfer to
 the fridge for at least an hour or overnight.

 To serve, carefully remove the outer ring from the tart shell and
 slide the tart onto a large, flat serving plate. Use a sharp knife to
 cut into slices and serve chilled. Cover and refrigerate any
 leftovers for up to 3 days.

 Recipe by Ellen Gray

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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