When you've exhausted your standard rhubarb repertoire, here's a nice twist on the traditional Tarte Tatin.
Ingredients
For the pastry:
200g plain flour
pinch salt
140g butter
30g icing sugar
iced water
For the caramel:
130g sugar
1 tbsp water
For the filling:
400g rhubarb
100g sugar
To make the pastry, put the flour, salt, and the butter - cut into small cubes - into the bowl of a mixer and mix slowly until the butter is well blended in. add the icing sugar and mix briefly, then add enough iced water to bring the pastry together.
Form into a ball, flatten, wrap in cling film, and refrigerate for at least an hour.
To make the caramel, put the sugar and water into a small pan and heat until it turns golden brown. Chances are you'll get distracted and start reading your emails only to realise that your your kitchen is in a dense cloud of smoke and your caramel has burned into a black mess - in which case, soak your pan for a few minutes to clean it then start again.
While the caramel is still hot, tip it into a round baking dish and tip it this way and that so that the base is covered.
Wash and dry the rhubarb. Cut into 2cm sections and arrange around the base of the dish on top of the caramel.
Sprinkle with 50g of sugar.
Roll out the pastry to the size of the dish and cover the rhubarb, tucking the edges down the side.
Brush with milk and sprinkle with 50g of sugar. Make a few holes in the pastry to allow the steam to escape.
Bake in a 180C oven for 30 mins or until the pastry is golden.
All the tart to cool then turn out onto a serving dish.
Serve with double cream, vanilla ice cream, or custard.
Ingredients
For the pastry:
200g plain flour
pinch salt
140g butter
30g icing sugar
iced water
For the caramel:
130g sugar
1 tbsp water
For the filling:
400g rhubarb
100g sugar
To make the pastry, put the flour, salt, and the butter - cut into small cubes - into the bowl of a mixer and mix slowly until the butter is well blended in. add the icing sugar and mix briefly, then add enough iced water to bring the pastry together.
Form into a ball, flatten, wrap in cling film, and refrigerate for at least an hour.
To make the caramel, put the sugar and water into a small pan and heat until it turns golden brown. Chances are you'll get distracted and start reading your emails only to realise that your your kitchen is in a dense cloud of smoke and your caramel has burned into a black mess - in which case, soak your pan for a few minutes to clean it then start again.
While the caramel is still hot, tip it into a round baking dish and tip it this way and that so that the base is covered.
Wash and dry the rhubarb. Cut into 2cm sections and arrange around the base of the dish on top of the caramel.
Sprinkle with 50g of sugar.
Roll out the pastry to the size of the dish and cover the rhubarb, tucking the edges down the side.
Brush with milk and sprinkle with 50g of sugar. Make a few holes in the pastry to allow the steam to escape.
Bake in a 180C oven for 30 mins or until the pastry is golden.
All the tart to cool then turn out onto a serving dish.
Serve with double cream, vanilla ice cream, or custard.
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