Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 1/2 cup caster sugar
- 30grams unsalted butter, chopped
- 1/2teaspoons vanilla extract
- 1 bunch rhubarb, trimmed
- 1 sheet frozen puff pastry, partially thawed
- 6 small scoops vanilla ice-cream
- 2tablespoons pistachio kernels, roughly chopped
Description
Rhubarb tarte tatin is a warming treat for a chilly night. Relax and unwind, as this easy one-bowl dessert will simplify both your baking and clean-up.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Place sugar and 2 tbs water in a 20cm base (24cm top) ovenproof frying pan over low heat. Cook, stirring for 2 minutes or until sugar has dissolved. Increase heat to medium and bring to the boil. Cook for 8 minutes, without stirring, or until golden. Remove from heat. Add butter and vanilla. Stir until combined.
Step 2 of 3
Arrange rhubarb in pan, trimming to fit and curved-side down, over caramel. Place pastry on top of rhubarb, trimming corners and tucking in edge.
Step 3 of 3
Bake for 20 minutes or until pastry is golden and puffed. Place a serving plate with a rim on top of the pan. Carefully flip pan onto serving plate. Serve with ice-cream and sprinkled with pistachios.
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