RHUBARB CRUSH

Just one slice and you’ll swoon over this tangy tart with flaky puff pas­try, creamy fill­ing and a sweet spiked sur­prise.

Taste of Home - - April / May -

A puck­ery dessert, mix-and­match pasta salad and ed­i­ble bou­quets make for lively spring fixin’s.

The rhubarb fla­vor in this tart bal­ances nicely with honey and amaretto. And mas­car­pone cheese makes it rich and creamy. Some­times I’ll even dou­ble the rhubarb for re­ally sump­tu­ous tarts. —Ellen Ri­ley, Murfrees­boro, TN

Prep: 35 min. Bake: 15 min. + cool­ing

Makes: 2 tarts (8 serv­ings each)

1 pkg. frozen puff pas­try

(17.3 oz.), thawed

1 large egg

1 Tbsp. wa­ter

RHUBARB TOP­PING

12 rhubarb ribs (¹ ₂ in. x 7 in.)

1 cup or­ange juice

¹ ₂ cup honey

2 Tbsp. amaretto

FILL­ING

1 pkg. (8 oz.) mas­car­pone cheese 2 Tbsp. amaretto

1 Tbsp. honey

1. Pre­heat oven to 400°. Un­fold one pas­try sheet and place on a parch­ment pa­per-lined bak­ing sheet; 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.

2. Mean­while, for top­ping, ar­range rhubarb in a sin­gle layer in a 13x9-in. bak­ing dish. Com­bine or­ange juice, honey and amaretto; pour over the rhubarb. Bake at 400° 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 ¹₂ cup, about 20 min. Cool.

3. 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.

Per serv­ing: 259 cal., 15g fat (6g sat. fat), 29mg chol., 115mg sod., 26g carb. (8g sug­ars, 3g fiber), 4g pro.

Rhubarb Tart,

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