Rhubarb Tart with Orange Glaze

Serves 8
  • 1 cup fresh-squeezed orange juice
  • 1 tbsp. fresh-squeezed lime juice
  • 1/2 cup sugar
  • 3/4 lb. rhubarb stalks, thinly sliced diagonally (1/8" thick)
  • 1 sheet frozen puff pastry (from a 17.25 oz. pkg.), thawed
  • 1/2 tsp. grated orange zest

In medium bowl, combine orange juice, lime juice and sugar; add rhubarb and let stand, stirring occasionally (10 min.). Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11x7" rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side-by-side on an ungreased jelly roll pan. Make a 1/2" 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 liquid from rhubarb mixture over a bowl, reserving liquid. Top one pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Bake in a preheated 400° oven until pastry is puffed and golden (about 30 min.). Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup (15-18 min.). Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with orange zest.

Recipe courtesy of Gourmet magazine, April 2009.