Rhubarb Tart With Orange Glaze

Preparation

1. 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.