Rhubarb Tart with Orange Glaze

Rhubarb Tart with Orange Glaze
  • 1 cup fresh orange juice
  • 1 Tbsp. lime juice
  • ½ cup sugar
  • ¾ pound rhubarb stalks, thinly sliced diagonally (1/8 inch thick)
  • 1 sheet frozen puff pastry, thawed
  • ½ tsp. grated orange zest
  1. Preheat oven to 400 degrees with rack placed in the middle.
  2. Stir together orange juice, lime juice and sugar in bowl and add rhubarb. Let stand for 10 minutes, stirring occasionally.
  3. Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11x7 inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
  4. Score a border with a knife (taking care to not cut all the way through the pastry) ½ inch from the edge of the dough. Prick pastry inside the border all over with a fork.
  5. Strain rhubarb from juices and reserve liquids in sauce pan. Top each pastry rectangle with half of sliced rhubarb.
  6. Bake until pastry is puffed and golden, about 30 minutes.
  7. Meanwhile, boil reserved liquid in a saucepan, skimming foam if necessary, until reduced to about ¼ cup, 15 to 18 minutes.
  8. Transfer tarts to rack and brush with glaze then sprinkle with orange zest.
  9. Serve warm with vanilla ice cream.


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