RHUBARB TART WITH ORANGE GLAZE
Every Spring I start gathering rhubarb recipes for DH. Our rhubarb isn't ready until the middle of Summer though...but we are expecting tons this year! GOURMET / April 2009
Provided by katie in the UP
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees with rack in the middle.
- Stir together oj, 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 a 11X7 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 1/2 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 the 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 be golden also) about 30 minutes.
- Meanwhile boil reserved rhubarb liquid in a small saucepan, skimming 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.
- Suggested accompaniment vanilla ice cream.
Nutrition Facts : Calories 240.8, Fat 11.8, SaturatedFat 3, Sodium 78.4, Carbohydrate 31.7, Fiber 1.3, Sugar 15.8, Protein 2.9
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