I eyed up my inspiration for this dessert a month ago. Ever since that I have been waiting and waiting for our rhubarb to be ready. Finally this weekend, my husband gave me the go ahead! And, so, here it is! My first rhubarb disk of the year - rhubarb tart with citrus glaze!
Rhubarb Tart with Citrus Glaze.
(adapted from Epicurious)
1 cup orange juice
2 tablespoons lime juice
1/2 cup sugar
3/4 pound of rhubarb (thinly sliced - diagonally)
1 sheet frozen puff pastry (thawed)
1/2 teaspoon orange zest
Stir together the orange juice, lime juice, and sugar. Add the rhubarb (thinly sliced) and let stand for 10 minutes. Stir occasionally.
Lightly flour work surface. Cut pastry in half lengthwise. Roll out each piece until doubled. Arrange each pastry on an ungreased baking sheet.
Make a 1/2 inch boarder around the outside of each pastry by lightly scoring a line all around the rectangle. Prick pastry several time inside boarder with a fork.
Strain rhubarb - setting aside the liquid. Top each pastry with equal amounts of rhubarb (overlapping slightly). Fold boarder up over rhubarb slightly.
Bake until pastry is puffed and golden - about 30 minutes.
Meanwhile, boil reserved liquid in a small saucepan until reduced to about 1/4 cup. This takes about 20 minutes.
Transfer tarts to a rack. Brush rhubarb and pastry with glaze. Sprinkle with zest.
This was worth the wait! And it is so easy. The sweetened orange juice offset the tartness of the rhubarb for the perfect sweet/tart mix!
Make sure you reduce your glaze all the way. And use a pastry brush to apply the glaze. I didn't and it made the tart soggy. :( Not that it wasn't delicious when it was soggy!!