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Rhubarb tarte Tatin
Rhubarb tarte Tatin
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cozy winter night sharing delight.
Ingredients:
  • 75g butter, chopped
  • 90.00 gm brown sugar, firmly packed
  • 63.13 gm thickened cream
  • 0.63 gm mixed spice
  • 6 stalks rhubarb, trimmed, cut into 10cm lengths
  • 1 sheet frozen butter puff pastry, partially thawed
  • 6 scoops vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 220C (200C fan-forced).
  • In a 5cm-deep, 23cm round ovenproof frying pan, combine butter, sugar, cream, and mixed spice over low heat. Stir and cook for 2 minutes until sugar dissolves. Let it come to a boil, then reduce the heat to low and simmer for 2 minutes. Remove from heat.
  • Place the rhubarb curved-side down over the caramel, then gently lay the pastry over the top, tucking in the edges.
  • Bake until golden and puffed, about 20 to 25 minutes. Invert tarte onto a serving plate with sides, then serve with ice-cream.

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