Turn on the oven to 180/350/gas 4.
Pour the brown sugar into the bottom of the tart tin. Sprinkle evenly with the ground ginger, and cut the butter into a few knobs, dotting it around in the sugar.
Place the tart tin into the oven as it warms so that the butter melts.
Chop the rhubarb into 1 inch long pieces.
When the butter has melted, removed the tin form the oven and carefully place the rhubarb into the tin.
Cut the pastry to be an inch or so bigger that the tin.
I kept my pastry square rather than cutting it into a circle shape. But if you were looking for a more elegant tarte, you could cut it around the shape of the tin.
Lay the pastry down over the rhubarb, pushing the edges down the sides of the tin.
Pierce the pastry in the centre for the steam to escape, and bake for 35-40 minutes.
When ready, the pastry will be golden brown and the syrup bubbling up the sides.
Carefully remove the tin from the oven.
Place a plate upside down over the To of the tart.
Using oven gloves, and being extremely careful not to splash yourself with the caramel, flip the tin and plate over.
The tarte tatin should now be st proudly on the plate, with the caremekise rhubarb proudly sat on top.
Serve hot or cold, ideally with ice cream.
Please enjoy my recipe! Jane | hedgecombers.com