Puff Pastry Rhubarb Tart with a Citrus Glaze

Uh, yeah. Another tart. I made a lot of sweets last weekend. This one for a lovely dinner party with my friend and colleague, and her family.

I actually made two of these. The first one got most of the fruit, but the second one got photographed. So, just imagine a more densely, rhubarbly populated tart and you'll get a prettier mental picture. Although there's something strangely attractive about how the fruit on this one looks rather like bacon from a distance. Read into that as you like.

I bookmarked this recipe last year, but only just got around to making it. I'm glad I did because it's poised to become a springtime classic. It's straightforward. It's simple. The citrus glaze is perfect--Perfect!--with the rhubarb.

And you can take this technique and slap it on basically any kind of fruit. There's a bakery in Hyde Park that sells all sorts of puff pastry fruit tarts and they're all the same, and all the delicious. Puff pastry, fruit, glaze of some sort. That's the magic mix.

Find the recipe here.

PS. This is great with ice cream for dessert. And great with coffee for breakfast.
PPS. Make your own puff pastry!