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Rhubarb Tarts

Rhubarb Tarts

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  • 1/4 cup cranberry juice cocktail
  • 3 tablespoons sugar, divided
  • 2 tablespoons seedless raspberry jam, divided
  • 40 1/4-inch-thick slices fresh rhubarb (preferably bright red; 3 to 4 stalks)
  • 4 sheets fresh phyllo pastry or frozen, thawed (each about 13x17 inches)
  • 1/2 cup (1 stick) unsalted butter, melted
  • Finely grated orange peel
  • Lightly sweetened whipped cream

Recipe Preparation

  • Stir cranberry juice, 1 tablespoon sugar, and 1 tablespoon jam in heavy large skillet over low heat just until jam and sugar dissolve. Remove syrup from heat.

  • Arrange fresh rhubarb slices in single layer in syrup in skillet. Place skillet over medium-low heat and bring to very gentle simmer. Cook rhubarb 1 minute. Remove from heat. Turn rhubarb slices over. Simmer again until almost tender, 1 to 2 minutes longer. Set skillet aside and cool rhubarb in syrup.

  • Preheat oven to 400°F. Place 1 phyllo pastry sheet on work surface (keep remaining 3 sheets phyllo covered with plastic wrap and damp kitchen towel to prevent drying out). Brush sheet with melted butter; sprinkle all over with 1 1/2 teaspoons sugar. Fold sheet lengthwise in half, then crosswise in half. Fold crosswise in half 1 more time, making 8 layers. Cut into 5x3-inch rectangle; discard phyllo trimmings. Repeat with remaining 3 phyllo sheets, making four 5x3-inch rectangles (8 layers each).

  • Arrange phyllo rectangles on large rimmed baking sheet. Overlap 10 cooked rhubarb slices snugly on each phyllo rectangle, leaving small plain border. Add remaining 1 tablespoon raspberry jam to syrup in skillet. Stir mixture over low heat until jam dissolves and glaze is smooth. Brush some glaze over rhubarb on each phyllo rectangle.

  • Bake tarts until phyllo is crisp and golden brown, 18 to 20 minutes. Transfer tarts to cooling rack. Sprinkle finely grated orange peel over. DO AHEAD Tarts can be made up to 4 hours ahead. Let stand at room temperature.

  • Serve tarts warm or at room temperature with whipped cream.

Nutritional Content

One serving contains: Calories (kcal) 364.7 %Calories From Fat 64.2 Fat (g) 26.0 Saturated Fat (g) 16.0 Cholesterol (mg) 70.3 Carbohydrates (g) 30.8 Dietary Fiber (g) 1.4 Total Sugars (g) 18.2 Net Carbs (g) 29.5 Protein (g) 2.0 Sodium (mg) 99.0Reviews Section

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