Rustic Orange-Rhubarb Tart
This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes great with frozen fruit. —Taste of Home Test Kitchen
Total TimePrep: 20 min. + standing Bake: 30 min.
- 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 large egg white, room temperature
- 1 tablespoon water
- 1/2 cup white baking chips
- 1 tablespoon shortening
- 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 Facts1 piece: 432 calories, 18g fat (7g saturated fat), 10mg cholesterol, 163mg sodium, 65g carbohydrate (40g sugars, 2g fiber), 4g protein.
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