Rhubarb puff pastry tart

rhubarb puff pastry tart

Makes 1 large tart (serves 8-10)

4 cups rhubarb sliced into 2” planks

2 tbsp granulated sugar

1/8 tsp salt

1 tsp orange zest

Juice from 1/2 orange

1 sheet puff pastry, thawed

1/3 cup fruit preserves (apricot, fig and strawberry are favourites)

1 tbsp milk (cow’s milk or any alternative milk such as cashew, almond, oat etc.)

Vanilla ice cream (optional)

Preheat oven to 400°F and line a large baking tray with parchment or a silicone baking mat.

In a large mixing bowl, combine rhubarb with sugar, salt, orange zest and orange juice then stir to combine - set aside.

Lightly flour a work surface, then roll out puff pastry to a 18”x13” rectangle before gently transferring it to your prepared baking sheet . Use the back of a spoon to spread the preserves in an evenly layer over the base, leaving a one inch border around the perimeter. Use a slotted spoon to transfer rhubarb evenly over preserves then neatly fold the edges up and over filling, pressing down to create a one inch border.

Use a pastry brush to brush border with milk, then bake for 35-40 minutes until pastry is golden brown and puffed and rhubarb is tender.

Once tart is done baking, remove from oven and allow to cool slightly before slicing and serving as is, or with a scoop of vanilla ice cream.