Ingredients for Rhubarb Tart With Orange Glaze
- 9 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 1/2 cup granulated sugar
- 4 cups chopped rhubarb
- 1 (14.1 ounce) package refrigerated puff pastry
- 1 tablespoon orange zest
- 1/4 cup orange marmalade
- all-purpose flour, as needed (for dusting)
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How to Make Rhubarb Tart With Orange Glaze
- Preheat oven to 400°F (200°C) with a rack in the middle.
- In a medium bowl, whisk together 1/2 cup orange juice, 2 tablespoons lime juice, and 1/2 cup granulated sugar.
- Add 4 cups chopped rhubarb to the bowl and let stand, stirring occasionally, for 10 minutes.
- Meanwhile, cut 1 (14.1 oz) package of refrigerated puff pastry in half lengthwise. On a lightly floured surface, roll out each piece into an 11x7 inch rectangle using a floured rolling pin.
- Arrange the pastry rectangles side by side on an ungreased large baking sheet.
- Using a sharp knife, score a 1/2-inch border around each pastry rectangle.
- Prick the pastry inside the border all over with a fork.
- Strain the rhubarb mixture through a fine-mesh sieve set over a bowl, reserving the liquid.
- Spread half of the strained rhubarb evenly over one pastry rectangle, slightly overlapping the slices.
- Repeat with the remaining pastry and rhubarb.
- Bake for 30 minutes, or until the pastry is puffed and golden brown.
- Meanwhile, in a small saucepan, boil the reserved rhubarb liquid over medium heat, skimming off any foam, until reduced to about 1/4 cup (15-18 minutes).
- Transfer the tarts to a wire rack to cool slightly.
- In a small bowl, whisk together 1/4 cup orange marmalade and 1 tablespoon orange juice to create an orange glaze.
- Brush the rhubarb and pastry with the orange glaze and sprinkle with 1 tablespoon orange zest.
- Serve warm or at room temperature. Suggested accompaniment: vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
63g
Fat
14g
Carbs
10g
