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

(Image: Romulo Yanes)

Comments (2)

!!!! I am kicking myself now for not buying the gorgeous rhubarb I saw today at the market... wasn't going to buy anything I didn't have an immediate need for, I said... To be fair though, I would have had to buy puff pastry too.

posted by crepesuzette on April 16th 2009 at 3:24pm
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I have never cooked rhubarb, but a friend dreamed that I made a trumpet shaped cream filled almond rhubarb pastry.
Then I guessed which bakery she had recently visited. Can't figure out how to bake the trumpet shape, but will make this for her next visit.

posted by Kate (NC) on April 16th 2009 at 4:41pm
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