Rustic Orange-Rhubarb Tart


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  • Total Time

    Prep: 20 min. + standing Bake: 30 min.

  • Makes

    6 servings

  • Ingredients

  • 1 sheet refrigerated pie pastry
  • 2 tablespoons apricot preserves
  • 1 cup sliced fresh or frozen rhubarb, thawed
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3 tablespoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup slivered almonds
  • 1 egg white
  • 1 tablespoon water
  • 1/2 cup white baking chips
  • 1 tablespoon shortening
  • Directions

  • On a lightly floured surface, roll out pastry into a 14-in. circle. Spread preserves to within 2-inches of edges. Transfer to a parchment paper-lined baking sheet; set aside.
  • In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over pastry to within 2 in. of edges; sprinkle with almonds. Fold edges of pastry over filling, leaving center uncovered.
  • Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool.
  • In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.
  • Nutrition Facts

    1 piece: 432 calories, 18g fat (7g saturated fat), 10mg cholesterol, 163mg sodium, 65g carbohydrate (40g sugars, 2g fiber), 4g protein.

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