Strawberry-Rhubarb Tart

• 2 1/2 cups flour (more for rolling)
• 3/4 teaspoon salt
• 12 tablespoons cold butter, preferably high-fat, diced
• 2 large egg yolks
• 4 cups rhubarb in 1-inch pieces
• 1 1/2 pints strawberries, hulled and halved or quartered, depending on size
• 1 1/2 cups light brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons instant tapioca
• 6 tablespoons melted butter
• 1 egg white
• 1 1/2 tablespoons granulated sugar
• Creme fraiche for serving

1. Heat oven to 350 degrees.
2. Combine flour and salt in food processor.
3. Pulse to combine.
4. Add cold butter, and pulse until pebbly.
5. Beat egg yolks with 1/3 cup ice water.
6. Open processor, and sprinkle yolk mixture over flour mixture.
7. Pulse 10 to 12 times or until mixture begins to form dough.
8. If necessary add a few more drops of water, and pulse again.
9. Gather dough together, and set aside a third of it.
10. Form the rest into a ball.
11. Flatten, roll on floured board and place in 10-inch fluted tart pan.
12. Line with parchment or foil, and weight with pastry weights.
13. Bake until pastry looks dry, about 10 minutes.
14. Remove paper and weights, and bake until lightly browned, about 20 minutes longer.
15. Remove from oven.
16. Mix rhubarb, strawberries, brown sugar, cinnamon, tapioca and melted butter in a bowl.
17. Spoon into tart pan.
18. Roll out remaining dough, and cut into strips 1 inch wide.
19. Crisscross over fruit, tucking in ends where they meet pastry.
20. Beat egg white with 1 tablespoon water until frothy; brush on strips, and dust with sugar.
21. Bake about 40 minutes, until top has browned and filling is bubbly.
22. Serve with creme fraiche.

flour, salt, cold butter, egg yolks, rhubarb, pints strawberries, light brown sugar, cinnamon, tapioca, butter, egg, sugar

Taken from cooking.nytimes.com/recipes/8360 (may not work)