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Rhubarb Tart with Orange Glaze

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Submitted by happyzhangbo

.

YIELD

8 servings

PREP

8 min

COOK

25 min

READY

45 min

Ingredients

1 237
CUP ML ORANGE JUICE
fresh
1 15
TABLESPOON ML LIME JUICE
fresh
½ 118
CUP ML SUGAR
¾ 340.2
POUND G RHUBARB
thinly sliced diagonally, 1/8 inch *
1 1
SHEET SHEET PUFF PASTRY
frozen, thawed, from a 17 1/4-ounces package
½ 2.5
TEASPOON ML ORANGE ZEST
grated
1 1
X X VANILLA ICE CREAM
accompaniment *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 251 46% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 85mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 18%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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