RHUBARB TARTE TATIN
Traditionally, winter recipes are a hearty affair. Made to comfort, stews and bakes will leave you feeling warm and nourished, and your spirit ready to face the icy weather. One of the real joys of January is the arrival of the first, joyfully pink and tender stems of Yorkshire rhubarb so why not make this delicious tarte tatin to enjoy with some homemade vanilla custard.
COOKING TIME: 1 hour
SERVES: 8 people
WHAT YOU'LL NEED
400g Yorkshire rhubarb, cut into 5cm long pieces
100g soft light brown sugar, plus 2 tbsp extra
1 vanilla pod split lengthways, seeds scraped out
100g ground almonds
500g block of puff pastry
1 egg, beaten
HOW TO MAKE
- Start by chopping your rhubarb stalks into pieces about 4–5cm long. Combine them together in a bowl with the sugar and half the vanilla seeds, then set to one side.
- Heat your oven to 220°C.
- Roll out your block of pastry to about 30cm round and the thickness of a pound coin, then transfer it to a large, parchment-lined baking tray. Scatter the ground almonds in the centre, leaving a 5cm border, and arrange the rhubarb on top.
- Fold in the border so it overlaps some of the filling but so the centre’s still open, then brush the pastry with beaten egg and scatter over the extra sugar.
- Place your tarte tatin in the fridge to chill for at least 15 minutes.
- Once it’s done chilling, bake on the bottom shelf of the oven for 15 minutes.
- Reduce the temperature to 190°C and continue cooking for another 15–20 minutes until the pastry is golden and the base crisp. Let it sit for 10 minutes or so (or leave it to cool completely) before serving.