Rhubarb Tart with Orange Glaze
Submitted by happyzhangbo
Rhubarb tart with orange glaze layers tart-sweet rhubarb over buttery puff pastry, then gets brushed with a reduced citrus syrup. Two rectangles, one sheet pan, one of the easiest stone-fruit-season desserts going.
YIELD
8 servingsPREP
8 minCOOK
25 minREADY
45 minRhubarb tart with orange glaze is the no-fuss spring dessert that looks like it came from a French bakery window. A sheet of store-bought puff pastry gets split into two rectangles, scored with a simple border so the edges puff up around the fruit, and topped with thin slices of rhubarb that have been macerated in fresh orange juice, lime juice, and sugar.
The smart part is what happens with the drained macerating liquid. While the tarts bake, you reduce that pink, sugary juice down to about a quarter cup of glossy syrup. Brushed over the hot pastry as it comes out of the oven, it sets into a shiny, jam-like glaze that lacquers both the rhubarb and the golden puff pastry underneath. Finish with a scatter of fresh orange zest for perfume and a scoop of vanilla ice cream.
Pro Tips
- Slice the rhubarb thin and on a sharp diagonal. Thick chunks stay raw and stringy in the short bake time.
- Make sure the pastry is cold when it hits the oven. Warm puff pastry spreads instead of rising and you lose that layered crunch.
- Drain the rhubarb well before arranging. Excess liquid pools on the pastry and turns the bottom soggy instead of golden.
- Check the underside of the tart before pulling it. Golden on top but pale underneath means another few minutes to crisp the base.
Variations
- Swap half the rhubarb for sliced strawberries for a classic strawberry-rhubarb twist.
- Use blood orange juice and zest when they are in season for a deeper ruby glaze.
- Sprinkle slivered almonds over the tart before baking for a nutty crunch.
Ingredients
Directions
Preheat oven to 400°F with rack in middle.
Stir together orange juice, 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 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.
Make a ½-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 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, skimming foam if necessary, until reduced to about ¼ cup, 15 to 18 minutes.
Transfer tarts to a rack.
Brush rhubarb and pastry with glaze and sprinkle with zest.
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