Rhubarb Tart With Orange Glaze

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup fresh orange juice
• 1 tablespoon fresh lime juice
• 1/2 cup sugar
• 3/4 lb rhubarb, stalks thinly sliced diagonally
• 1 sheet frozen puff pastry
• 1/2 teaspoon grated orange zest

Recipe

• 1 preheat oven to 400 degrees with rack in the middle.
• 2 stir together oj, lime juice and sugar in a bowl.
• 3 add rhubarb and let stand, stirring occasionally, 10 minutes.
• 4 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.
• 5 arrange pastry rectangles side by side on an ungreased large baking sheet.
• 6 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).
• 7 prick pastry inside border all over with a fork.
• 8 strain rhubarb mixture through a sieve set over a bowl, reserving liquid.
• 9 top 1 pastry rectangle (within the border) with half of rhubarb, overlapping slices slightly.
• 10 repeat with remaining pastry and rhubarb.
• 11 bake until pastry is puffed and golden (underside of pastry should be golden also) about 30 minutes.
• 12 meanwhile boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
• 13 transfer tarts to a rack.
• 14 brush rhubarb and pastry with glaze and sprinkle with zest.
• 15 suggested accompaniment vanilla ice cream.