Rhubarb Tart With Orange Glaze

"Every Spring I start gathering rhubarb recipes for DH. Our rhubarb isn't ready until the middle of Summer though...but we are expecting tons this year! GOURMET / April 2009"
 
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photo by ..tiffany.. photo by ..tiffany..
photo by ..tiffany..
photo by ca95125 photo by ca95125
Ready In:
50mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 degrees with rack in the middle.
  • Stir together oj, lime juice and sugar in a bowl.
  • Add rhubarb and let stand, stirring occasionally, 10 minutes.
  • Meanwhile, cut pastry in half lengthwise, then roll out each piece into a 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.
  • 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.
  • Strain rhubarb mixture through a sieve set over a bowl, reserving liquid.
  • Top 1 pastry rectangle (within the border) with half of rhubarb, overlapping slices slightly.
  • Repeat with remaining pastry and rhubarb.
  • Bake until pastry is puffed and golden (underside of pastry should be golden also) about 30 minutes.
  • Meanwhile boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
  • Transfer tarts to a rack.
  • Brush rhubarb and pastry with glaze and sprinkle with zest.
  • Suggested accompaniment vanilla ice cream.

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Reviews

  1. This is one of the most beautiful desserts I've made (as well as one of the most tasty). I went with pie crust because I couldn't find rectangular puff pastry, but I think it still turned out fabulous. I garnished with raspberries and orange zest (if you space out the raspberries right, it will help you cut a pie into more even slices). Thanks for sharing!
     
  2. Since it is not the Rhubarb season yet I use Plum instead and it turned out great. I am going to make it again with Rhubarb when it is in season.
     
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