Rustic Orange-Rhubarb Tart

Directions

1. 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.
2. 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.
3. 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.
4. In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.