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.
Related: Recipe: Rhubarb Lavender Crumble
(Image: Romulo Yanes)