![]() Will definitely try with strawberries as also suggested, and a smear of marscapone underneath. Would possibly use a few drops of vanilla in the glaze next time, or cardamon as suggested. I omitted the zest, made individual tarts, served with vanilla icecream and sugar crusted mint leaves. Absolutely delicious, and SO easy! Wowed all the rhubarb lovers. ![]() Try peach with freshly grated ginger or apple with cinnamon-the glaze works beautifully on both and it's sooo easy. thin on the diagonal? Any good ideas?ĭivine! Want to see dinner guests literally lick their plates? I've made this many times as written and also with different fresh fruits-it's always a hit. Help.how do you make this tart beautiful? I had only pencil thin Rhubarb can you imagine silcing 1/8 in. Yummy! I would serve chantilly cream with this next time instead of ice cream. I also sliced the rhubarb more like celery rather than on the bias. I spread almond paste on the pastry dough before laying down the rhubarb, and then added some pure almond extract to the orange glaze mixture. Very good! I used some components of another rhubarb tart recipe, and the mixture was phenomenal. This tart was gorgeous as well as delicious! I did take another reviews idea to use a lil almond paste and I did finish it off with Chantilly Cream and a half of fanned strawberry for each serving! It was over the top beautiful! I used a mandolin to keep rhubarb slices the same. Actually, waaay easier than a pie and just as good.Ībsolutely delicious! Made exactly to the recipe and it looked as good as it tasted too. Made it twice in as many weeks, as written. I’m thinking of adding rose water next time. I may try adapting my strawberry rhubarb jam to include freshly squeezed oj (I usually slice a Meyer lemon into it) a bit of vanilla syrup or cardamom would make this very special too. I’ll use this preparation every time I have rhubarb that is lying around doing nothing special. The sauce is great over ice cream too!!My puff pastry did not puff, but I will certainly try it again. This is definitely a delicious rhubarb preparation. Brush rhubarb and pastry with glaze and sprinkle with zest. Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. ![]() Step 6īake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes. Repeat with remaining pastry and rhubarb. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. ![]() Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Prick pastry inside border all over with a fork. Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Arrange pastry rectangles side by side on an ungreased large baking sheet. Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Add rhubarb and let stand, stirring occasionally, 10 minutes. Stir together orange juice, lime juice, and sugar in a bowl. Preheat oven to 400☏ with rack in middle. ![]()
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