Rhubarb Tart with Orange Glaze
yield: Makes 8 servings
1 cup fresh orange juice
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
Accompaniment: vanilla ice cream
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
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