Ingredients
1 sheet refrigerated pie crust2 tablespoons apricot preserves1 cup sliced fresh or frozen rhubarb, thawed1 can (15 ounces) mandarin oranges, drained1/2 cup plus 2 tablespoons sugar, divided3 tablespoons quick-cooking tapioca1/2 teaspoon ground cinnamon1/4 cup slivered almonds1 large egg white, room temperature1 tablespoon water1/2 cup white baking chips1 tablespoon shortening
Preparation
On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside.
In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edge; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered.
Beat egg white and water; brush over folded crust. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.
