A delightful rhubarb tart with a delicate orange glaze. The sweet citrus flavours couple perfectly with the tanginess of the rhubarb to create a melt in the mouth dessert which is perfect for the spring season.
Makes: 8 servings || Takes: 50 Minutes
1/2 cup sugar
3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
Vanilla ice cream to go with tart
1 cup fresh orange juice
1 tablespoon fresh lime juice
Preheat oven to 400°F with rack in middle.
Mix together orange juice, lime juice, and sugar in a bowl. Add rhubarb and allow to stand, stirring occasionally (10 minutes).
In the meantime, cut pastry in half lengthwise, then roll out each piece into an 11” x 7” rectangle on a lightly floured surface with a floured rolling pin. Put the 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 (make sure you 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 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 also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, you can skim the 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.