Rhubarb Tart With Orange Glaze

READY IN: 50mins




  • 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.