Rhubarb Tart with Orange Glaze
Indulge in the vibrant flavors of this Rhubarb Tart with Orange Glaze, a perfect balance of tangy and sweet, nestled in a golden, buttery crust. Featuring tender rhubarb pieces coated in sugar and cornstarch, the filling bakes to bubbling perfection while the homemade orange glaze—made with fresh orange juice and zest—adds a bright, citrusy finish that elevates every bite. The flaky pastry crust is brushed with an egg wash for a beautiful golden hue, making this tart as stunning as it is delicious. Ideal for spring gatherings or weekend baking, this elegant dessert pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Ready in just over an hour, this rhubarb tart is a show-stopping treat that highlights seasonal produce and brings vibrant colors to your table. Perfect for keywords like “rhubarb tart recipe,” “orange glaze dessert,” and “seasonal spring baking.”
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Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 2 tablespoons Ice water
- 400 grams Fresh rhubarb stalks (trimmed and cut into 1-inch pieces)
- 100 grams Granulated sugar (for filling)
- 2 tablespoons Cornstarch
- 120 milliliters Fresh orange juice
- 1 teaspoon Orange zest
- 40 grams Powdered sugar
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Directions
Step 1
1. Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with butter or cooking spray and set aside.
Step 2
2. In a large bowl, mix the flour and sugar together. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Step 3
3. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Step 4
4. On a floured surface, roll out the chilled dough into a circle large enough to fit the tart pan. Gently place the dough into the pan, pressing it into the edges, and trim any overhang. Prick the base lightly with a fork.
Step 5
5. In a medium bowl, combine the chopped rhubarb, granulated sugar, and cornstarch. Mix well to evenly coat the rhubarb.
Step 6
6. Spread the rhubarb filling evenly over the prepared tart crust, smoothing it out with a spatula or spoon.
Step 7
7. In a small bowl, whisk together the egg and milk to make an egg wash. Brush the edges of the tart crust with the egg wash.
Step 8
8. Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the rhubarb is tender and bubbling.
Step 9
9. While the tart bakes, prepare the orange glaze. In a small saucepan, combine the orange juice, orange zest, and powdered sugar. Heat over medium heat, stirring constantly, until the mixture thickens into a syrupy glaze. Remove from heat and cool slightly.
Step 10
10. Once the tart is out of the oven, let it cool for 10 minutes. Then, drizzle the orange glaze over the rhubarb filling, spreading it evenly with a pastry brush or spoon.
Step 11
11. Allow the tart to cool completely before serving. Slice and enjoy your homemade rhubarb tart with orange glaze!
Nutrition Facts
| Serving size | (1126g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2461.1 |
| Total Fat 89.7g | 0% |
| Saturated Fat 53.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 406.3mg | 0% |
| Sodium 109.5mg | 0% |
| Total Carbohydrate 389.9g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 205.5g | |
| Protein 33.0g | 0% |
| Vitamin D 51IU | 0% |
| Calcium 454.2mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1712.2mg | 0% |
Source of Calories