Ingredients:

  • 1 sheet (480g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 1 tbsp (12g) coarse turbinado sugar
  • 1 lb (450g) fresh rhubarb, sliced into 1/2 inch pieces
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) lemon zest

Instructions:

  1. In a large bowl, toss the sliced rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon zest. Let the mixture sit for 15–20 minutes to macerate.
  2. Roll out the puff pastry and gently press it into a 9-inch tart pan with a removable bottom, trimming any excess edges. Prick the bottom of the pastry with a fork to prevent air bubbles.
  3. Pour the macerated rhubarb and all its collected juices into the pastry shell. Fold the overhanging pastry edges slightly inward to create a rustic, pleated border.
  4. Brush the pastry edges with the beaten egg and sprinkle with coarse turbinado sugar.
  5. Place the tart pan on a baking sheet and bake at 400°F (200°C) until the crust is a deep mahogany color and the filling is bubbling vigorously.
  6. Remove from the oven and let cool for 10 minutes to allow the filling to set before serving.