Rhubarb And Strawberry Tart

Preheat oven to 425 F. Generously butter a 9 x 2-inch fluted tart pan with
removable bottom. Stack 12 phyllo pastry sheets on work surface (cover
remainder with dry towel and top with damp towel). Fold left half of pastry
stack over right half, forming book. Unfold top sheet. Brush very lightly
with melted butter and sprinkle lightly with sugar. Repeat until last sheet
on left is opened. DO NOT BUTTER. Fold right side of stack over left side.
Open top sheet. Butter and sprinkle with sugar. Repeat until pastry sheets
are opened flat. Fit stack of pastry into prepared pan, draping excess
pastry over rim. Run rolling pin firmly over pan to cut phyllo. Place pan
on baking sheet. Brush phyllo with egg white. Bake until light brown, 3 to
5 minutes. Cool completely. Sprinkle crust with breadcrumbs. Combine
rhubarb, strawberries, sugar, tapioca, and lemon juice. Spoon into crust.
Dot with chilled butter. Butter and sugar 1 remaining phyllo sheet. Cut in
half length- wise. Fold each piece in half lengthwise; butter and sprinkle
with sugar. Fold in half 2 more times without buttering and sugaring, and
form into 1/2- to 3/4-inch rolls. Repeat with remaining pastry sheets.
Place rolls atop filling around edges of pan overlapping ends by 1 inch and
spiraling in toward center. For center, hold 1 pastry roll between thumb
and index finger. Wrap phyllo around fingers tucking end under. Place in
center of tart. Brush tart with some of remaining melted butter and
sprinkle with sugar. Place on baking sheet. Bake until rhubarb is tender
and crust is golden brown, 35 to 40 minutes, covering loosely with foil if
top browns too quickly. Cool completely on wire rack. Loosen tart from pan
with knife; remove rim. Serve tart at room temperature.

Makes 8 to 10 servings.