Monday, April 30, 2012

Rhubarb Tart with Orange Glaze

It is rhubarb season! There are so many things you can do with rhubarb and I adore the tartness of it in deserts or savory dishes. This tart is simple, easy and elegant. It looks like you put a lot of work into it but didn't, making it perfect for guests.

The hardest part of this dish is cutting the stalks on a large enough angle to make them big beautiful slices. It could have been that my stalks of rhubarb were on the smaller size in the thickness department or I just don't get how to cut diagonally. The diagonal cutting is for appearance more than anything. If you decided to throw appearance out the window, just spread the rhubarb evenly over the tart. Taste is what really matters anyways and this is a perfect dish for people who may be skeptical about rhubarb. The rhubarb is not overwhelming and the orange juice mellows it out at the same time. Serve it up with some vanilla ice cream and enjoy!!



Adapted from Gourmet
1 cup fresh orange juice (about 2-3 large oranges)
1 tablespoon fresh lime juice (about half a lime)
1/2 cup sugar
1 pound rhubarb stalks (6-8 medium stalks), thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry, thawed


  1. Preheat oven to 400F.
  2. Stir together orange juice, lime juice, and sugar in a medium bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes, while rolling out the puff pastry.
  3. Cut the pastry in half lengthwise, then roll out each piece into a 11-by 7-inch rectangle, on a lightly floured surface. Arrange the pastry rectangles side by side on a large ungreased baking sheet. Score a 1/2-inch border around each pastry rectangle (do not cut all the way through). Prick the pastry inside the border all over with a fork.
  4. Strain rhubarb mixture, reserving the liquid. Top 1 pastry rectangle (inside the border) with half the rhubarb, overlapping slices slightly. Repeat with the other pastry rectangle.
  5. Bake until the pastry is puffed and golden on the top and underside, about 25-30 minutes.  Meanwhile, boil the reserved rhubarb liquid in a small saucepan, skimming foam off the top, until it has reduced to about a 1/4 cup, 15-20 minutes. 
  6. Transfer tarts to a rack, brushing the rhubarb and pastry with the glaze.

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