Rustic
Orange Rhubarb Tart Recipe
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
How
To Make Rustic Orange Rhubarb Tart :
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.
