Spring Dessert: Rhubart Tart with Orange Glaze

Take a look at this gorgeous tart, one more recipe from Gourmet's April 2009 issue. This tart is very, very easy. In fact, it makes use of a frozen ingredient you may unearth in your freezer during this first week of the Kitchen Cure.

That one ingredient is frozen puff pastry -- one convenience packaged food we're always glad to use. This recipe basically macerates sliced rhubarb with orange juice, lime juice, and sugar, then bakes it on top of puff pastry. The juices are boiled down to make a sweet glaze.

So simple! Perfect for spring! This even makes the sweet course of a menu that includes the pasta in almond sauce we featured recently. Big green salad, fresh pasta, and a rhubarb tart. It doesn't get better than that, in April.

Get the recipe: Rhubarb Tart with Orange Glaze
Get the menu: Dinner Simplicity

Related: Recipe: Rhubarb Lavender Crumble

(Image: Romulo Yanes)

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Baking, Dessert, Spring, Sweets

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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