RHUBARB TART WITH ORANGE GLAZE

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Rhubarb Tart with Orange Glaze image

Provided by Paul Grimes

Categories     Dessert     Bake     Easter     Quick & Easy     Orange     Spring     Rhubarb     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 cup fresh orange juice
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
Accompaniment: vanilla ice cream

Steps:

  • 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 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 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 1/4 cup, 15 to 18 minutes.
  • Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.

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