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TEST KITCHEN APPROVED

Rhubarb Tart

Name: Rhubarb Tart
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2 tarts (8 servings each)
Cuisine: North America, New England
Ingredients: 1 package frozen puff pastry (17.30 ounces), thawed; 1 large egg; 1 tablespoon water; RHUBARB TOPPING:; 12 rhubarb ribs (1/2 inch x 7 inches); 1 cup orange juice; 1/2 cup honey; 2 tablespoons amaretto; FILLING:; 1 package (8 ounces) mascarpone cheese; 2 tablespoons amaretto; 1 tablespoon honey

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 35 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Ellen Riley, Murfreesboro, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee

Test Kitchen tips

Normally, we'd say you could use frozen rhubarb with equally good results, but in this case you definitely need the fresh, long stalks to achieve this spectacular look.

By scoring around the edge of the pastry before baking it, you'll create a way to make a border after it's baked.

Watch How to Make Rhubarb Tart

TEST KITCHEN APPROVED

Rhubarb Tart

2 Reviews Add your review

Yield:2 tarts (8 servings each)

Prep:35 min

Cook:15 min

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Ingredients

1 package frozen puff pastry (17.30 ounces), thawed
1 large egg
1 tablespoon water
rhubarb topping:

12 rhubarb ribs (1/2 inch x 7 inches)
1 cup orange juice
1/2 cup honey
2 tablespoons amaretto

filling:

1 package (8 ounces) mascarpone cheese
2 tablespoons amaretto
1 tablespoon honey

Text Ingredients

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Directions

1
Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-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 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 1/2 cup, about 20 minutes. Allow cooking liquid to 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.