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
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.