Topped with a sweet, zesty orange cream, this rhubarb tarte tartin makes for an impressive dessert. Try this recipe out at your next dinner party, it's sure to go down a treat!
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
¼ cup (55g) caster sugar
1 bunch (7 stalks) rhubarb, trimmed, cut into 7cm lengths
2 tsp grated orange zest
½ tsp vanilla extract
1 sheet puff pastry
300ml thickened cream
2 tbsp caster sugar, extra
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a 20cm round cake pan.
Step 2
Combine the sugar, rhubarb, half the orange zest and the vanilla in a bowl. Place in prepared pan. Top with the pastry sheet. Trim the pastry corners to form a circle and tuck in the edges. Bake for 15 mins or until the pastry is puffed and golden.
Step 3
Meanwhile, beat the cream and extra sugar until soft peaks form. Fold in remaining orange zest.
Step 4
Carefully turn the tarte tatin out onto a serving plate. Serve immediately with orange cream.
