Active Time

　　20 min

　　Total Time

　　50 min

　　Thanks to frozen puff pastry, you can put a stunning dessert on the table in no time. A sweet citrus glaze offsets the rhubarb's tartness, as does a scoop of ice cream.

　　

Ingredients

Makes 8 servings

　　1 cup fresh orange juice

　　1 tablespoon fresh lime juice

　　1/2 cup sugar

　　3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)

　　1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed

　　1/2 teaspoon grated orange zest

　　Accompaniment: vanilla ice cream

　　

Step 1

Preheat oven to 400°F with rack in middle.

　　

Step 2

Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.

　　

Step 3

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. Arrange pastry rectangles side by side on an ungreased large baking sheet.

　　

Step 4

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). Prick pastry inside border all over with a fork.

　　

Step 5

Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.

　　

Step 6

Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.

　　

Step 7

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 8

Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.