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