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Spiced apple & rhubarb tart tatin with ginger cream
Spiced apple & rhubarb tart tatin with ginger cream
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Irresistible apple tart tatin for any occasion!
Ingredients:
  • 112.50 gm sugar
  • 30g unsalted butter
  • 1 tsp minced ginger
  • 1/2 tsp ground cardamom
  • 1 vanilla bean, seeds scraped
  • 2 apples, peeled cut into horizontal 5cm wide slices
  • 2 stalks rhubarb, peeled cut into 10cm lengths
  • 1 sheet frozen puff pastry, defrosted
  • 1 egg, lightly beaten for egg wash
  • 252.50 gm double cream
  • 1.25 gm ground ginger
Instructions:
  • Preheat oven to 200°C (180°C fan forced) for a perfectly heated cooking environment.
  • In a small oven-proof frying pan (approximately 20-25cm), melt sugar over high heat, tilting the pan to ensure even melting. Once the sugar starts bubbling, swirl the pan over medium-high heat until the edges turn golden. Keep swirling until a dark golden color is reached, then reduce heat to low and add butter. Stir to combine, then add ginger, cardamom, and vanilla seeds. Remove from heat and let the mixture cool slightly. Meanwhile, defrost the pastry sheet.
  • Neatly arrange the apple and rhubarb over the caramel, ensuring the base of the pan is completely covered.
  • Trim the pastry edges to fit the pan, lay it over the apple and rhubarb mixture, tucking in the edges. Brush the pastry gently with egg wash using a pastry brush.
  • Bake the pan in the oven for 20-25 minutes, or until the pastry is puffed, golden, and fully cooked.
  • Once the pan has been removed from the oven, cool it for a few minutes. Then, gently place a large plate on top of the frying pan and swiftly invert it so the tart is now upright on the plate. Adjust any displaced apples and rhubarb as needed.
  • In a bowl, combine cream and sprinkle ground ginger over it. Mix thoroughly.
  • Serve the tart with a dollop of ginger cream on top.

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