Baking Sheet Set (24-Inch x 18-Inch, Nonstick) - Ideal for baking the tart base and crust.
Silicone Baking Mat - Ensures evenly cooked tarts and easy cleanup of sticky glazes.
Tart Pan (9-inch Diameter) - Designed specifically for creating uniform tarts with a removable bottom.
Parchment Paper Sheets - Useful for lining the tart pan, preventing sticking and facilitating easy release.
Digital Kitchen Scale - Ensures accurate measurements of ingredients to maintain the recipe's consistency.
Hand Mixer (Stand or Handheld) - Helps mix dough and glaze efficiently.
Citrus Juicer - To extract fresh orange juice for the glaze, ensuring optimal flavor.
Digital Food Scale with Cup and Spoon Measuring - Offers precise measurements of dry ingredients like rhubarb.
Oven Thermometer - Keeps an accurate temperature reading to avoid over or under baking the tart.
Spatula (Rubber, Silicone) - Useful for mixing and spreading the glaze on top of the finished tart.
Pastry Brush - Great for applying the orange glaze evenly onto the tart's surface after it has been baked.
1 cup fresh orange juice
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
Accompaniment: vanilla ice cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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