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Rhubarb & Blueberry Tarte Tatin

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Rhubarb & Blueberry Tarte Tatin is as delicious as it is pretty and super easy to make. With a Union Jack or cartwheel pattern (you decide) it’s also fun to create!
Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

So yesterday I found myself with some rhubarb I’d bought reduced and had a great idea to make sorbet, until I realised that my ice cream maker base wasn’t in the freezer so that idea went out the window.

Then I thought about making a rhubarb cake but I have a couple of really good ones already so didn’t think I could better them. Then Tarte Tatin sprang to mind as I’ve never made a rhubarb variant so that’s how this Rhubarb & Blueberry Tarte Tatin came to be!

Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

The next dilemma was how to lay out the rhubarb because with apples (which I’d done before) it was pretty easy.

I scanned the internet for images and wasn’t really happy with anything I saw and there were very few images on there, even my previous Apple & Blueberry Tarte Tatin image came up near the top! So then I had a flash of inspiration and decided to do a Union Jack pattern.

I had been meaning to do something in celebration of the Queen’s 90th Birthday and just hadn’t got around to it.

My resulting pattern looks more like a cartwheel but I was still pleased with my effort and enjoyed engineering and cutting the pieces to slot into each other. I had a few leftover blueberries in the freezer so decided to fill in the gaps with these.

Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

So I’d just like to say “Happy Birthday your majesty” and if you at home feel like celebrating with this patriotic Rhubarb & Blueberry Tarte Tatin I would be very happy if you share your creations with me on Facebook or Twitter, it’s always a thrill when readers share their creations with me:-)

Ooh, nearly forgot to say, the family loved this Tarte Tatin along with some vanilla ice cream, even hubby who doesn’t do blueberries! Here’s picture from Instagram of the rhubarb engineering!

 

A photo posted by Camilla (@fabfood4all) on

Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

 

 More rhubarb recipes:

Rhubarb & Blueberry Tarte Tatin - Fab Food 4 All

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Rhubarb & Blueberry Tarte Tatin

Rhubarb & Blueberry Tarte Tatin is a delicious pudding that will impress and delight in equal measure!
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Author Camilla Hawkins

Ingredients

  • 2 ½ rhubarb stalks mine was 210g
  • small handful blueberries fresh or frozen
  • 50 g unsalted butter
  • 100 g caster sugar
  • 1 tsp vanilla sugar
  • 1 pack ready rolled puff pastry

Instructions

  • Start by washing and trimming the ends of the rhubarb.
  • Then using a 15cm bottomed tarte tatin dish (or oven proof frying pan) as a template, cut lengths of rhubarb to fit the base and make your pattern in there. If you want the Union Jack/cartwheel affect I went for then you start with one piece the length of the dish and then further shorter lengths to form the stripes, cutting the corner wise lengths into a point so that they can slot in and the cut shorter lengths to fit in around the circumference.
  • Once you have your rhubarb pattern mapped out in you dish then invert it quickly onto a board so that you can easily recreate it.
  • Melt the butter over a gentle heat in the dish.
  • Add the sugar and gently heat through for about five minutes until bubbling and starting to caramelise, tip and swirl occasionally, don't use a wooden spoon (don't panic that it looks lumpy or pale, you can't go wrong).
  • Take the dish off the heat and reassemble your rhubarb pattern.
  • Preheat the oven to 200°C.
  • Place back on a gentle heat and cook for another 10 minutes (during which time most or all of the sugar will dissolve).
  • Then fill in the gaps with the blueberries and scatter over the vanilla sugar.
  • Next unroll the pastry out and prick all over.
  • Place the dish on a wooden board and drape the pastry over it.
  • Use scissors to cut around the dish leaving a 2cm overhang.
  • Tuck and fold the pastry under itself down into the dish.
  • Place on the middle shelf of oven and bake for 25 minutes until risen and golden.
  • Once baked, run a palette knife around the outside or the pastry and quickly invert onto a serving dish.
  • Best served hot with ice cream.

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Comments

  1. Lou | Crumbs & Corkscrews

    Love the rhubarb engineering! I’ve never thought of making a rhubarb tarte tatin before, but when our rhubarb comes up next, I’ll have to give it a go. I’ve made everything we’ve had this year into rhubarb curd.

    Reply

    • Maggie

      OMG, what a fantastic recipe! We had a friend coming for lunch today. I read the recipe yesterday as another friend has given me some rhubarb l, and I had blueberries. However, I thought it read as too complicated, so decided not to bother. However, I took another look this morning, decided not to be a wimp, and made it. What a triumph it was! Absolutely delicious, not overly difficult, and quite fun making the design. Had with Kelly’s Cornish ice cream and single cream.

      A tip – you can make some me on n advance. I made it up to where I had cooked the rhubarb for 10 minutes on the butter/sugar mixture. Let it l for 20 minutes, added the blueberries and the vanilla sugar. I rolled out the pastry then placed it on the (now cold) pie tin. I then die the final bake for 25 minutes while we were having our first two courses. Magic. I will definitely make it again. Thank you, Camilla. Apologies that I didn’t take a pic – we couldn’t wait to get stuck in! X

      Reply

      • Camilla

        Aww, that’s so wonderful to hear Maggie so glad you overcame your initial doubts. I’m all for dishes that look like they’re really difficult but are in fact quite easy. Thank you for sharing your tip:-)

        Reply

  4. Richard Eldred Hawes

    I have made Appler and Pear Tarte Tatins but not Rhubarb and Blueberries, will give it a try sometime

    Reply

  7. William Gould

    It does look and sound good! If only my rhubarb would grow as well as my blueberry bushes! I’d be able to pick the ingredients straight out of my garden!

    Reply

  8. glenn hutton

    I haven’t had rhubarb (crumble) since school days and I always loved it… I must say that yours looks amazing!

    Reply

  10. Heather Haigh

    What a gorgeous looking pud. My rhubarb is resting this year as I have split it – I may have to buy some now….

    Reply

  11. kellie@foodtoglow

    I make sweet bakes with both blueberries and rhubarb, and I make sweet galettes, but I haven’t put them together. I wish I could have a slice right now. With creme fraiche – mmmm

    Reply

  13. Nicole Power

    This tart sounds absolutely lovely!! I’ve enjoyed watching the birthday celebrations on TV here in NZ. This looks like the perfect dessert to celebrate 🙂

    Reply

  14. Fiona jk42

    We always seem to grow lots of rhubarb, so good to have a new recipe to try out, will make a change from crumble.

    Reply

  15. Ann Williams

    That looks so simple and yet quite a different way of presenting rhubabr. It grows like a weed in the garden and I am always looking for new ways to use it – pies, crumbles (with various toppings) even rhubarb and ginger jam but never thought of adding blueberries despite doing this regularly with apples.

    Reply

    • Camilla

      Thank you so much Angela, I think it was the quickest post I’ve ever done as I made this the day before the Queen’s 3 day birthday celebrations so was in a rush to post the following day:-)

      Reply

  32. Emma walters

    perfect timing!! my rhubarb in the garden is huge & a punnet of frozen blueberries waiting to be eaten, def will be doing this next week. may not be as pretty as yours though, looks lovely!

    Reply

  34. Peter Block

    Camilla, rhubarb is in season here in the states. It obviously is in season across the pond too. Your tart looks so good. And that is such a good way to showcase the rhubarb.

    Reply

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