Rhubarb Tarte Tartine

Ingredients

Serves: 6

80g unsalted butter
¾ cup lightly packed CSR Dark Brown Sugar
½ tsp ground cinnamon
Pinch of salt
400g rhubarb
1 x 375g frozen block puff pastry, thawed
Cream, for serving (optional)

Method

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.

Comments

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.

Dark Brown Sugar

Ingredients: cane sugar, sugar syrups

A moist, dark brown sugar with a rich distinctive full flavour coming from natural molasses syrup. It is ideal for sweetening fruits, puddings and fruitcakes, gingerbread or chocolate cakes adding both colour and flavour. Great in BBQ sauces, marinades, pickles and chutneys, chilli or curry Dark Brown will make these dishes really special.