Rhubarb Tarte Tatin with Basil Cream
Are you on #TeamRhubarb? I'm sure you will be after this. This recipe is good for the soul and warms the heart and why wouldn't it? It has golden buttery pastry and a glistening toffee caramel infused with rhubarb. Delicious!
Here is what you will need:
200g (7oz) Ready made Puff Pastry
6 Rhubarb sticks
150g (5 1/2oz) unsalted butter, softened
125g (4 1/2oz) granulated/caster sugar
grated zest of 1 orange
1 teaspoon vanilla bean paste
200g thickened cream
Baby basil for garnish
Preheat the oven to 190c/375/Gas5 and get out a oven proof non stick frying pan (You can use smaller individual pans if you have them and make the individual portions). Roll out the puff pastry 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.
Cut up the rhubarb sticks. Place the pan over a medium to high heat and add in the rhubarb, sugar, butter, orange zest and vanilla paste. Mix well. Cook for 10 minutes to reach a good caramelisation but do not stir the rhubarb.
After 10 minutes take off the heat and and carefully cover the mixture with the pastry. Tuck the sides in but be very careful not to burn your hands on the rhubarb toffee - it is hot! Prick the pastry with a fork several times as this will act as our steam release. Whisk 1 egg and brush the top of the pastry, this will ensure a well browned crust.
Place into the oven and bake for 20-30 minutes or until the pastry is perfectly cooked and the tarte has a good caramelisation 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 fresh dollop cream and baby basil.