Rustic Orange-Rhubarb Tart
Ingrédients
- 1 sheet refrigerated pie pastry
- 2 tablespoons apricot preserves
- 1 cup sliced fresh or frozen rhubarb, thawed and raspberries and you can also blueberry if you want it's optionnal
- 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
Instructions
- 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.
Notes
you can add sone other fruits to cut on slices and add it will be really tasty