at least 45 minutes or overnight.
FOR RHUBARB AND TO FINISH TART:
3 cups (about 1 pound) rhubarb
chopped into ¼-inch pieces
1 cup light brown sugar
Zest of 1 orange
2 tablespoons melted butter
3 tablespoons white sugar
Toss rhubarb and brown sugar in
a large mixing bowl and set aside for
45 minutes, stirring occasionally, until
rhubarb has given off some liquid. Pour
rhubarb into a sieve over another bowl
and let sit to drain well, about 10 to 15
minutes. Reserve juices for glaze. Toss
drained rhubarb with orange zest.
Preheat oven to 375 F. Lay a large
piece of parchment or nonstick baking
mat on a flat surface and, using a floured
rolling pin, roll pastry dough out on it
into a circle about 11 inches in diameter.
(If dough is too stiff to roll, give it a few
minutes to warm up.) Patch edges as
necessary to form a relatively smooth
edge for the circle. Transfer parchment
or baking mat with rolled pastry dough
onto a flat baking sheet. Spread frangipane evenly over dough, leaving 1½
inches of dough uncovered around the
perimeter. Use a slotted spoon to spread
rhubarb (with as little liquid as possible)
evenly over frangipane. Add any leftover
juices to previously reserved bowl. Fold
edges of crust up over filling, pleating
as necessary. Do your best to make sure
there are no cracks around the edge from
which juices could leak. Brush exposed
crust edge with melted butter and sprinkle crust with sugar.
Bake for about 35 minutes until rhubarb is tender and crust is dark golden.
During last 15 minutes of baking, pour
reserved rhubarb juices into a small
saucepan, set over medium-high heat
and bring to a simmer. Reduce to about
half original volume and brush over rhubarb when tart comes out of oven. Serve
tart warm or at room temperature with
softly whipped cream, crème fraîche or
vanilla ice cream. Serves 8. A
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