Rhubarb & Blueberry Tarte Tatin
User Reviews
4.8
51 reviews
Excellent
Rhubarb & Blueberry Tarte Tatin
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Rhubarb & Blueberry Tarte Tatin is a delicious pudding that will impress and delight in equal measure!
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Ingredients
- 2 ½ rhubarb stalks mine was 210g
- small handful blueberries fresh or frozen
- 50 g unsalted butter
- 100 g caster sugar
- 1 tsp vanilla sugar
- 1 pack ready rolled puff pastry
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Instructions
- Start by washing and trimming the ends of the rhubarb.
- Then using a 15cm bottomed tarte tatin dish (or oven proof frying pan) as a template, cut lengths of rhubarb to fit the base and make your pattern in there. If you want the Union Jack/cartwheel affect I went for then you start with one piece the length of the dish and then further shorter lengths to form the stripes, cutting the corner wise lengths into a point so that they can slot in and the cut shorter lengths to fit in around the circumference.
- Once you have your rhubarb pattern mapped out in you dish then invert it quickly onto a board so that you can easily recreate it.
- Melt the butter over a gentle heat in the dish.
- Add the sugar and gently heat through for about five minutes until bubbling and starting to caramelise, tip and swirl occasionally, don't use a wooden spoon (don't panic that it looks lumpy or pale, you can't go wrong).
- Take the dish off the heat and reassemble your rhubarb pattern.
- Preheat the oven to 200°C.
- Place back on a gentle heat and cook for another 10 minutes (during which time most or all of the sugar will dissolve).
- Then fill in the gaps with the blueberries and scatter over the vanilla sugar.
- Next unroll the pastry out and prick all over.
- Place the dish on a wooden board and drape the pastry over it.
- Use scissors to cut around the dish leaving a 2cm overhang.
- Tuck and fold the pastry under itself down into the dish.
- Place on the middle shelf of oven and bake for 25 minutes until risen and golden.
- Once baked, run a palette knife around the outside or the pastry and quickly invert onto a serving dish.
- Best served hot with ice cream.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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