rhubarb and cinnamon tarte tatin
- 1 x 375g block puff pastry, thawed
- ¾ cup (165g) caster (superfine) sugar
- ¼ cup (60ml) water
- 50g butter, chopped
- 2 sticks cinnamon
- 850g rhubarb, trimmed and cut into 19cm lengths
- Preheat oven to 190ºC (375ºF). Using a rolling pin, roll the pastry out on a lightly floured surface to 5mm-thick. Cut out a 22cm x 32cm rectangle from the pastry and set aside.
- Place the sugar and water in a small non-stick frying pan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook for 7–9 minutes or until light golden. Add the butter and cinnamon and stir until the butter is melted and well combined.
- Pour the caramel into a lightly greased 20cm x 30cm baking tray and arrange the rhubarb pieces in the caramel. Top with the pastry and fold the edges under to tuck in the rhubarb. Make 3 small cuts in the pastry. Place on a larger baking tray and bake for 30–35 minutes or until the pastry is puffed and golden. Allow to stand for 2–3 minutes. Loosen the edges with a knife. Carefully turn out the tarte to serve. Serves 4
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