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Rhubarb tarte tatin with orange cream
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulgent rhubarb-orange puff pastry treats for a delightful afternoon treat.
Ingredients:
  • 55g caster sugar
  • 1 bunch (7 stalks) rhubarb, trimmed, cut into 7cm lengths
  • 2 tsp grated orange zest
  • 2.20 gm vanilla extract
  • 1 sheet puff pastry
  • 300ml thickened cream
  • 40.00 gm caster sugar, extra
Instructions:
  • Preheat your oven to 200C and generously grease a 20cm round cake pan.
  • Mix together sugar, rhubarb, half of the orange zest, and vanilla in a bowl. Transfer to the pan. Place the pastry sheet on top. Trim the corners to make a circle and fold in the edges. Bake until pastry is golden and puffy, about 15 minutes.
  • Whip the cream and additional sugar until soft peaks form, then gently mix in the rest of the orange zest.
  • Gently invert the tarte tatin onto a serving plate and enjoy right away with orange cream.

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