Rhubarb Tarte Tatin Recipes

RHUBARB TATIN

Steps:

• You'll need a large, heavy-based ovenproof frying pan (ours was 22cm), or a tatin pan. Using the pan as a guide, cut the rhubarb into batons to fill the pan - longer pieces look better than small pieces - then set aside.
• Heat oven to 220C/200C fan/ gas 7 and tip the sugar into the frying pan. Bubble until the sugar has dissolved and turns a shade or two darker. Add the star anise, then remove from the heat and lay the rhubarb in the pan, curved-side facing down. Dot with the butter and sprinkle over the lemon juice.
• Trim the pastry to a circle slightly larger than the pan and put it on top of the rhubarb, tucking it in around the edges. You can now chill for up to 24 hrs, or cook straight away.
• Bake for 15-20 mins until the pastry is golden and puffed and the caramel is bubbling around the edges. Put your serving plate over the pan and carefully flip it over (be wary of the hot juices). Serve in the middle of the table with ice cream piled on top, or cut into slices.

RHUBARB TARTE TATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Get out an oven-safe non-stick frying pan. Roll out the Puff Pastry (200 gram) until about 3mm (1/8 inch) thick and cut into a disc slightly bigger than the pan. You can skip this step if you have ready-rolled puff pastry and just cut the disc. Leave in the fridge until needed.
• Place the pan over a medium to high heat and add in the Rhubarb (6), Caster Sugar (125 gram), Unsalted Butter (2/3 cup), zest of the Orange (1) and Vanilla Bean Paste (1 teaspoon). Mix well. Cook for 10 minutes to reach a good caramelization but do not stir the rhubarb.
• After 10 minutes take off the heat and carefully cover the mixture with the prepared pastry. Tuck the sides in but be very careful not to burn your hands on the rhubarb toffee - it's hot! Prick the pastry with a fork several times as this will act as our steam release.
• Whisk Egg (1) and brush the top of the pastry, this will ensure a well-browned crust.
• Place into the oven and bake for 20 to 30 minutes, or until the pastry is perfectly cooked and the tarte has a good caramelization on the sides.
• Remove from the oven and rest for 2 minutes.
• Carefully invert the pan over a serving plate, letting the tarte drop gently. Serve immediately with a dollop of fresh Thickened Cream (200 gram) and Baby Basil (to taste).