Rhubarb Tarte Tartine
80g unsalted butter
¾ cup lightly packed CSR Dark Brown Sugar
½ tsp ground cinnamon
Pinch of salt
1 x 375g frozen block puff pastry, thawed
Cream, for serving (optional)
Preheat oven to 210°C conventional or 190°C fan forced.
Roll out pastry on lightly floured baking paper to 5mm thick. Cut into a rectangle to fit a 25cm x 17cm slice pan.
Melt butter in a frying pan over medium-high heat. Stir in sugar, cinnamon and salt. Cook, swirling occasionally, until mixture forms a golden brown sauce (about 3 minutes). Pour into base of the 25cm x 17cm slice pan
Cut rhubarb into lengths to fit pan snuggly. Place rhubarb on top of sugar sauce. Top with puff pastry. Make 3 slits in pastry to allow it to vent.
Bake until pastry is golden brown and puffed, 20 – 25 mins. Remove from oven and allow to stand for 10 mins. Carefully invert the tart onto a serving plate. Enjoy with cream if desired.
If block puff pastry is unavailable, substitute with sheets. You will need to join 2 sheets and cut to size.
This Tart Tartin also tastes delicious made apples, pears and plums. Serve lusciously smooth Golden Syrup Custard
for extra indulgence.