Rhubarb Tart Recipe

Name: Rhubarb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package frozen puff pastry (17.30 ounces), thawed; 1 large egg; 1 tablespoon water; 12 rhubarb ribs (1/2 inch x 7 inches); 1 cup orange juice; 1/2 cup honey; 2 tablespoons amaretto; 1 package (8 ounces) mascarpone cheese; 2 tablespoons amaretto; 1 tablespoon honey

Servings: persons

1 package frozen puff pastry (17.30 ounces), thawed
1 large egg
1 tablespoon water
12 rhubarb ribs (1/2 inch x 7 inches)
1 cup orange juice
1/2 cup honey
2 tablespoons amaretto
1 package (8 ounces) mascarpone cheese
2 tablespoons amaretto
1 tablespoon honey

1
Preheat oven to 400u00b0. Unfold one pastry sheet and place on a parchment paper-lined
2
; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool.
3
Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400u00b0 until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool.
4
For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package frozen puff pastry (17.30 ounces), thawed, 1 large egg, 1 tablespoon water, 12 rhubarb ribs (1/2 inch x 7 inches), and more.

Yes, Rhubarb Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Tart

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