Rhubarb Tart Tatin

Serves 12 Prep Time 2 hours   Cook Time 25 minutes   Rated:

WOW...this is not pretty. I'll admit it. We were working on my new book (chill, it's not going to be out for AGES!) and this was a reject. But not rejected for taste, rejected for bad behaviour when we turned it out to take a pic. Sorry Rhubarb, you look delicious, but not gorgeous cookbook pretty. So you didn't make the cut this round.

However, should you go ahead and make this dear reader(s) you will not be disappointed AT ALL. I couldn't stop. Buttery crispy pastry, hugging sweet, sticky, tart roasted rhubarb. Pretty more-ish. Pretty unforgettable. But also pretty ugly! hahahaha.

Are you following us on Instagram, Facebook, Pinterest and Twitter?

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Need

Do

1  

Your pastry needs to be ready to go before you begin.

2  

Use a 22cm cast iron skillet if you have one, or a very good oven proof frying pan of the same diameter.

3  

Preheat oven to 220°C.

4  

Place the sugar into the skillet and place it into the oven until it starts to bubble and turns a shade darker. Add the salt and cardamom seeds evenly, and then lay the rhubarb across neatly to fit the pan. Dot with the butter and squeeze the lemon juice over.

5  

Trim the pastry to be slightly larger than the pan and cover the fruit. Tuck the edges in to cradle the fruit. Make slits in the top of the pastry. At this point you can cool it down and then refrigerate it for up to 24 hours or until you are ready to bake and serve.

6  

Otherwise, return to the oven and bake for 20-25 minutes until pastry is puffed and golden.

7  

Tip out onto a serving plate whilst hot, be careful of the hot juices. Serve with loads of Killer Vanilla Ice Cream!

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Bakery

That's all the recipes!

No more recipes to load