Rhubarb Tart Tatin
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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Iced Puff Pastry ready to cook Recipe
- 100 Grams Raw Caster Sugar BUY
- 1 Pinch Pink Salt Flakes BUY
- a few cardamom seeds
- 50 Grams Butter BUY
- 650 Grams rhubarb stalks
- 2 Teaspoons Fresh Lemon Juice
Your pastry needs to be ready to go before you begin.
Use a 22cm cast iron skillet if you have one, or a very good oven proof frying pan of the same diameter.
Preheat oven to 220°C.
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.
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.
Otherwise, return to the oven and bake for 20-25 minutes until pastry is puffed and golden.
Tip out onto a serving plate whilst hot, be careful of the hot juices. Serve with loads of Killer Vanilla Ice Cream!
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