Rhubarb Tart with Orange Glaze
A delicate puff pastry tart featuring thinly sliced rhubarb glazed with a reduced orange-lime syrup and finished with orange zest. Perfect served warm with vanilla ice cream.
Ingredients
- •1 cup fresh orange juice
- •1 tablespoon fresh lime juice
- •½ cup sugar
- •¾ pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
- •1 sheet frozen puff pastry
- •½ teaspoon grated orange zest
- •1 serving vanilla ice cream
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle.
5 min
- 2.
Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
10 min
- 3.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
10 min
- 4.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.
5 min
- 5.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
10 min
- 6.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
30 min
- 7.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
18 min
- 8.
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
5 min
