Rhubarb And Ginger Tarte Tatin Recipe

14/08/2014 17:00 | Updated 20 May 2015

Cake and Eat It: Rhubarb and ginger tarte tatin

Rhubarb and ginger tarte tatin by

Tarte tatin is usually made with apples, but using rhubarb makes a tasty twist. This dessert is best eaten warm with a spoonful of sour cream, creme fraiche or vanilla ice cream.

Prep time: 15 minutes

Cook time: 25-30 minutes

Serves: 6


300g rhubarb

110g caster sugar

15g fresh root ginger, sliced

25g cold butter, chopped

Flour, to dust

200g all butter puff pastry

Milk, to glaze

Sour cream, to serve


1. Slice the rhubarb into lengths that will neatly fit a 15cm wide frying pan. Set aside. Place the sugar in the frying pan with the ginger and warm over a medium-high heat, swirling the pan occasionally as the sugar melts and begins to caramelise.

3. When it starts to go a rich golden colour, remove from the heat and set aside for 5 minutes to cool. Lift out the ginger. Preheat the oven to gas mark 6/200°C/fan oven 180°C. Arrange the rhubarb in the pan and dot it with the butter.

4. Dust your work surface with a little flour and roll the pastry out to make an 16cm wide circle. Lift the pastry over the rhubarb and tuck it in around the rhubarb.

5. Brush the pastry with the milk and bake the tarte tatin for 20-25 minutes or until the pastry is puffed-up and golden. Leave to cool for 5 minutes.

6. Run a palette knife around the edges of the tart to loosen it. Place a large serving plate over the tarte tatin, then flip the frying pan over - the tarte tatin should plop out onto the plate. Serve warm.


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