Rhubarb Tarte Tatin
I love a good tarte tatin, especially made with pear or quince, but who has time to make one? This simple method is devastatingly delicious!
Preparation: 10 minutes
Cooking: 25 minutes
1 cup sugar
1/3 cup (80mls) water
¼ cup (60ml) Grand Marnier or Cointreau
1 bunch rhubarb, cut into10cm lengths
1 tablespoon sugar, extra
1 or 2 sheets good-quality butter puff pastry
thick cream, to serve
- Preheat oven to hot, 220°–230°C.
- Make a caramel by heating sugar and water over high heat until medium caramel colour (about 10 minutes). Stir before it comes to the boil to dissolve the sugar, but not after it has come to the boil. Remove from heat and immediately thin with Grand Marnier. (Take care as it may splutter!) Pour into greased ovenproof pan or dish – I use an oval 22 x 36cm but a slab pan, 20 x 30cm works well, too. Add rhubarb and sprinkle with extra sugar. Cut the puff pastry sheet to fit the pan and place on the rhubarb.
- Cook in oven for 12–15 minutes or until pastry is golden. Remove from oven and rest for 5 minutes. Drain any excess juice released by the rhubarb into a jug and use separately as sauce. Carefully place a board over the entire dish and invert quickly. Cut into slices and serve with thick cream and reserved rhubarb juice.
Wine: Choose a fresh, fruity style of dessert wine, such as a late-picked riesling or moscato.
Recipe from Lyndey Milan. The Best Collection. Fast Fabulous Recipes (New Holland)