Rhubarb Tart With Orange Glaze Recipes

RUSTIC ORANGE-RHUBARB TART

Steps:

• On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edges; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool., In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.

RHUBARB TART WITH ORANGE GLAZE

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.

RHUBARB TART WITH ORANGE GLAZE

Steps:

• Preparation 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.