1 lb (500 g) fresh rhubarb stalks, trimmed
½ cup (125 mL) water
¼ vanilla bean
¼ cup (60 mL) granulated sugar, plus more for crust
1 cup (250 mL) full-fat ricotta
1 large egg, beaten, 2 tsp (10 mL) set aside to brush crust
6 tbsp (90 mL) icing sugar, sifted
1 tsp (5 mL) finely grated orange zest
Frozen pre-rolled puff pastry, a 10-inch (25-cm) square, thawed, or ½ lb (250 g) frozen puff pastry, thawed and rolled into 10-inch (25-cm) square
½ cup (125 mL) water
¼ vanilla bean
¼ cup (60 mL) granulated sugar, plus more for crust
1 cup (250 mL) full-fat ricotta
1 large egg, beaten, 2 tsp (10 mL) set aside to brush crust
6 tbsp (90 mL) icing sugar, sifted
1 tsp (5 mL) finely grated orange zest
Frozen pre-rolled puff pastry, a 10-inch (25-cm) square, thawed, or ½ lb (250 g) frozen puff pastry, thawed and rolled into 10-inch (25-cm) square
1 Preheat oven to 400°F (200°F).
2 Cut rhubarb into 2-inch (5-cm) lengths. Arrange in a single layer inside a large roasting pan, convex side up. Pour water into pan. Scrape the vanilla bean seeds into a small bowl with granulated sugar. Mix thoroughly and sprinkle over rhubarb. Bake until the tip of paring knife slides in easily but the rhubarb still holds its shape, 10 to 12 minutes. (Watch carefully—it’s a short window between perfect and mush.) Remove from oven and cool. Carefully transfer rhubarb to parchment-lined baking sheet. Pour juices into a small saucepan and place over medium-high heat; reduce until syrupy, 3 to 4 minutes. Set aside.
3 In a medium bowl, beat ricotta, egg, icing sugar and orange zest. Cover and refrigerate until ready to use.
4 Preheat oven to 425°F (220°F).
5 Line a baking sheet with parchment paper. Place rolled puff pastry on sheet. With the tip of a pairing knife, score a ¾-inch (2-cm) border. Brush border with reserved beaten egg and sprinkle lightly with granulated sugar. Spread ricotta mixture over tart, staying within border. Arrange cooked rhubarb overtop, trimming pieces to fit. (There will likely be more rhubarb than you need.) Bake on bottom shelf until puffed and brown, 20 to 25 minutes. (Move tart to upper shelf if crust is browning too quickly on bottom. If rhubarb is weeping a lot of liquid during baking, dab overflow with paper towel so crust doesn’t get soggy.) Remove from oven and cool completely. Brush rhubarb generously with reserved syrup and serve at room temperature.
2 Cut rhubarb into 2-inch (5-cm) lengths. Arrange in a single layer inside a large roasting pan, convex side up. Pour water into pan. Scrape the vanilla bean seeds into a small bowl with granulated sugar. Mix thoroughly and sprinkle over rhubarb. Bake until the tip of paring knife slides in easily but the rhubarb still holds its shape, 10 to 12 minutes. (Watch carefully—it’s a short window between perfect and mush.) Remove from oven and cool. Carefully transfer rhubarb to parchment-lined baking sheet. Pour juices into a small saucepan and place over medium-high heat; reduce until syrupy, 3 to 4 minutes. Set aside.
3 In a medium bowl, beat ricotta, egg, icing sugar and orange zest. Cover and refrigerate until ready to use.
4 Preheat oven to 425°F (220°F).
5 Line a baking sheet with parchment paper. Place rolled puff pastry on sheet. With the tip of a pairing knife, score a ¾-inch (2-cm) border. Brush border with reserved beaten egg and sprinkle lightly with granulated sugar. Spread ricotta mixture over tart, staying within border. Arrange cooked rhubarb overtop, trimming pieces to fit. (There will likely be more rhubarb than you need.) Bake on bottom shelf until puffed and brown, 20 to 25 minutes. (Move tart to upper shelf if crust is browning too quickly on bottom. If rhubarb is weeping a lot of liquid during baking, dab overflow with paper towel so crust doesn’t get soggy.) Remove from oven and cool completely. Brush rhubarb generously with reserved syrup and serve at room temperature.
Serves 6
