Rhubarb Puree Tart With Orange And Cinnamon

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2 1/2 pounds rhubarb (about 10 cups chopped)

1 cup (7 ounces) sugar

2 teaspoons orange zest

1/3 cup (2 3/4 ounces) orange juice

1 teaspoon ground cinnamon

pinch of salt

1 cup (5 ounces) all purpose flour

1/2 cup (2 1/2 ounces) corn flour (you can substitute semolina)

1/4 teaspoon salt

1 tablespoon sugar

8 tablespoons (4 ounces) unsalted butter, cut into 1 inch pieces

1 egg yolk

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

2 to 3 tablespoons ice water

Whipped cream for garnish

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