Just one slice and you’ll swoon over this tangy tart with flaky puff pastry, creamy filling and a sweet spiked surprise.
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
12 rhubarb ribs (¹ ₂ in. x 7 in.)
1 cup orange juice
¹ ₂ cup honey
2 Tbsp. amaretto
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.