Rhubarb Tarte Tatin is a new twist on a classic French recipe. Using fresh , local Rhubarb in place of the traditioal Apple it’s just as tasty and irrisistably yummy!!
We are in the thick of rhubarb season now. The patch I planted at the bottom of the garden 2 years ago is pushing out strong, thick stems and whilst they are still short, they are bursting with zingy freshness.
Traditionally, a tart tatin would be made with apples, but you can get a similar sharpness by using rhubarb. Don’t worry though, the lightly caramelised brown sugar counteracts any sourness, leaving your mouth watering and wanting more.
Rhubarb Tarte Tatin
- 500 g puff pastry packet
- 400 g rhubarb trimmed and washed
- 110 g brown sugar
- 1/2 teaspoon ground ginger
- Preheat the oven to 180/350/gas 4. Grease a 8" cake tin really well, then line the bottom with greaseproof paper and grease that too.
- Pour the brown sugar into the bottom of the cake tin, and sprinkle evenly with the ground ginger.
- Lay the sticks of rhubarb in, packing them in as tightly and tidily as you can.
- Roll out the pastry to about 1/4 - 1/2 an inch thick. Cut to the shape of the cake tin, but about 1/2 an inch bigger.
- Lay the pastry down over the rhubarb, pushing the edges down the sides of the tin with the back of spoon. Pierce the pastry all over, then bake for 35-40 minutes until the pastry is golden brown, and the syrup is bubbling up the sides.
- Take out of the oven and let completely cool before tipping upside down onto a plate.
- Enjoy x