this is a rustic tart made with frozen puff pastry.
preheat oven to 400 degrees. thaw one pastry according to package directions. oil or butter the bottom of a round pie pan. fit oblong pasty into pan, cutting edges and piecing together as necessary, curl and fold edges to create a higher rounded crust to hold filling. the edge should be rough. prick entire bottom with fork or place tin foil with uncooked beans or rice to weight center, but not edges of crust. brush outer rough edges with one egg beaten with a teaspoon of water to help with browning. bake 15-20 minutes until done.
place a 10 ounce bag of frozen rhubarb and a 16 ounce bag of frozen strawberries in a large pot on top of the stove. toss with 1/2 cup sugar and 1/4 cup flour and 1 teaspoon vanilla. cook on top of stove 30 minutes or until puree thickens to pudding like consistency. add lemon to taste as desired, adjust sweetness as desired.
let crust cool and fill with puree, slice 1 pint strawberries, place slices in circle starting with outer edge. save several whole berries for center. glaze with 2 tablespoons strawberry jam mixed with 1-2 tablespoons very hot water. brush over top of berries and refrigerate to set or serve immediately with vanilla ice cream or whipped cream.
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