1 sheet refrigerated pie crust
2 tablespoons apricot preserves
1 cup sliced fresh or frozen rhubarb, thawed
1 can (15 ounces) mandarin oranges, drained
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 cup slivered almonds
1 large egg white, room temperature
1 tablespoon water
1/2 cup white baking chips
1 tablespoon shortening
1. On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside.
2. In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edge; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered.
3. Beat egg white and water; brush over folded crust. Sprinkle with remaining sugar. Bake at 375° for 30 to 35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
4. In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.
TOTAL TIME: Prep: 20 min. + standing Bake: 30 min. + cooling
YIELD: 6 servings.
This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit.
Nutrition Facts
1 piece: 432 calories, 18g fat (7g saturated fat), 10mg cholesterol, 163mg sodium, 65g carbohydrate (40g sugars, 2g fiber), 4g protein.