Spring Tart with Rhubarb Compote and Mascarpone Cream

Flaky pastry, tart rhubarb compote, and lightly sweetened citrus mascarpone cream bring this springy dessert to life! The combination is sweet and light, bringing a simple, elegant finish to any meal. We served this for the dessert course in our Eating Local: Orange County dinner for Foodbuzz's 24, 24, 24 event at the end of March. I wanted to emphasize spring's first bounty of rhubarb, strawberries, and citrus without taking a ton of time out of the busy day!

This dessert is easy to make ahead of time and assembles in almost no time at all. I used frozen puff pastry, but if you're an over-achiever, feel free to make your own! Scratch puff pastry terrifies me and I avoid it by having the frozen stuff handy.

Serves 4
INGREDIENTS:

• 1 sheet of frozen puff pastry, thawed until pliable
• 1 egg, lightly beaten
• 1 Tbsp sugar
• 2 cups diced rhubarb
• 1/3-1/2 cup sugar
• splash of water
• 1 - 8oz container mascarpone cheese
• 1/2 cup chilled heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp orange zest
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 basket ripe strawberries
• 1/4 cup local honey

DIRECTIONS:

1. Begin by making compote. Bring rhubarb, 1/3-1/2 cup sugar and water to boil, stirring until sugar dissolves. Reduce heat to medium-low and simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. 
2. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours.
3. In mixing bowl, beat mascarpone, cream, powdered sugar, and extracts until stiff. Cover tightly with plastic wrap and refrigerate.
4. Preheat oven to 400'. Cut puff pastry into 4 equal squares.
5. Using a knife, score a square in the pastry, leaving a 1/2" border on all sides. Do not cut through entirely. Prick the inside square with a fork thoroughly.
6. Place squares on parchment paper lined baking sheet. 
7. Brush with beaten egg wash and sprinkle with sugar.
8. Bake until golden and puffed, about 12-15 minutes.
9. Remove from oven and allow to cool. Can be made up to 4 hours in advance.
10. To assemble, spoon compote on pastry base, top with pastry cream. Garnish with strawberries brushed with honey.