May 8th, 2009

rhubarb tart with orange glaze

rhubarb tart

can we all agree that winter dragged on for far too long this year? in dc, we’ve been eagerly awaiting spring, but instead we skipped straight to summer – literally a 40 degree temperature change over one week. at this point, it’s easier to just accept the weather.

rhubarb tart

the only problem is, skipping over spring means less time to find delicious rhubarb. to be honest, i’d only used rhubarb one time before this, in a traditional strawberry rhubarb pie, but earlier this week i had the pleasure of guest-judging a foodie fight where the ingredients were rhubarb and coriander, so my eyes have been opened to some more creative preparation.

rhubarb tart

but i love sweets, so i had to try this tart with an orange glaze that ended up being so good, after a huge dinner and swearing we would only split a piece, it disappeared in a matter of minutes. it’s sweet without being cloying, and tempered perfectly by the puff pastry. the only drawback is that the glaze is incredibly sticky, so be careful you don’t, say, drop a piece sticky side down on yourself. i suggest enjoying this tart on your front stoop (if you’ve got one), watching the last minutes of sunlight dip below the horizon on a warm spring/summer evening. romantic, eh?

rhubarb tart

rhubarb tart with orange glaze
makes 8 servings. from Epicurious.com.

1 cup fresh orange juice
1 Tbsp fresh lime juice
1/2 cup sugar
3/4 lb rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 tsp grated orange zest

1. preheat oven to 400F with rack in middle. stir together orange juice, lime juice, and sugar in a bowl. add rhubarb and let stand, stirring occasionally, 10 minutes.

2. 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 (also called “docking,” this helps the pastry from puffing in the middle so the filling stays in).

3. 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.

4. 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.



11 Comments for rhubarb tart with orange glaze - why not leave some love?

  1. mary says:

    I guess most of the internets knows by now that I love rhubarb. This dessert looks very rustic. Perfect for a spring cookout when you don’t want a lot of fuss.

  2. Elyse says:

    Wow! This tart looks delicious. I’ve been admitting to other bloggers that I’ve never tried rhubarb before; it’s quite the travesty, I think. I really need to rectify that problem. Anyway, the point is: your tart looks fabulous! It has me craving rhubarb :) Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader.

  3. Mrs. L says:

    One of my food goals for this year was to bake with rhubarb, I might have to try this recipe! Thanks.

  4. nick says:

    “swearing we would only split a piece, it disappeared in a matter of minutes.”

    Haha, how many times does happen to you? I remember having a whole tray of homemade Danish vanish in a flash like this recently. I think the whole process took me 2 days to complete and the were gone in, literally, 20 mins.

  5. Stacy says:

    The temperature in the northeast is exactly the same — one week it’s snowing, and then the next week I’m walking around in flip flops! Talk about fickle…

    The rhubarb tart looks simple and rustic, but absolutely delicious!

  6. VipMarts says:

    I’ve been admitting to other bloggers that I’ve never tried rhubarb before; it’s quite the travesty, I think. I really need to rectify that problem. Anyway, the point is: your tart looks fabulous!

  7. dekvip says:

    Perfect for a spring cookout when you don’t want a lot of fuss.

  8. patricia says:

    hello there pete, tried your recipe very good going to try the stuffed mushrooms next happy cooking….

  9. This looks great. I love the open-faced tart; it looks delicious.

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