- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.2lzcOnhH.dpuf Nothing but Delicious: Easy is delicious: Rhubarb Tart

Easy is delicious: Rhubarb Tart

Do you bake to calm yourself too? 

Today I am applying for new jobs. I am facing the possibilities of failure and rejection. But do you know what's comforting? Knowing that puff pastry will puff at 400 degrees. 

This recipe takes only four things: puff pastry, a fruit, an acid and sugar. It will work with almost any combination of acid and fruit, even strawberries and balsamic vinegar. It comes out of the oven so hot and buttery and tangy that I sometimes wish I was a stress eater.

Today I used beautiful red summer rhubarb, orange juice and honey. I topped it off with a little cinnamon. 

Rhubarb Orange Tart:
four index card sized sheets of frozen puff pastry, thawed
about a cup of thinly sliced rhubarb
enough orange juice to cover the rhubarb in a shallow dish (about 3/4 cup)
1/4 cup of raw honey

Stir honey and orange juice to combine and soak sliced rhubarb in it while puff pastry thaws. Preheat oven to 400. With the back of a fork, score 1/4-1/2 inch border on the puff pastry. With the prongs of a fork, poke holes around the inside area of the pastry. Once rhubarb has soaked about 15 minutes, place (preferably neatly, but in my case not so much) slices on pastry. Sprinkle with cinnamon and put into oven for 15-20 minutes. Meanwhile, simmer any remaining rhubarb/orange juice in a pot until reduced by half. When pastry comes out of the oven, brush glaze onto middle of the tart....and enjoy! 

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