Rhubarb & Blueberry Tarte Tatin

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!

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!

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.

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 Jun 9, 2016 at 6:54am PDT

 More rhubarb recipes:

• Rhubarb Pudding – Fab Food 4 All
• Rhubarb & Blackberry Spiral Cobbler – Fab Food 4 All
• Rhubarb & Ginger Cake – Fab Food 4 All
• Rhubarb & Ginger Pie – Supper in the Suburbs
• Rhubarb & Amaretti Cake –  Kitchen Sanctuary
• Rhubarb & Orange Fool – Farmersgirl Kitchen

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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

Keyword blueberry, puff pastry, rhubarb

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.