Rhubarb tart tatin

(12 ratings)

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Rhubarb tart tatin
Rhubarb tart tatin
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This stunning rhubarb tart tatin comes from Marianne Lumb, 2009 Professionals finalist. This is a fantastic way of using up any leftover rhubarb you may have, and only takes 15 mins to prepare!


  • 200g (7oz) ready-made puff pastry
  • 6 sticks rhubarb
  • 150g (51/2oz) unsalted butter, softened
  • 125g (41/2oz) granulated sugar
  • Grated zest of 1 orange
  • 2 vanilla pods, each split and cut into 4 pieces
  • 200g (7oz) mascarpone cheese

Blini pans are small heavy frying pans that have many uses in addition to making blinis, such as pancakes and fritters.


  1. Preheat the oven to 190C (375F/Gas 5) and get out 4 heatproof blini pans. Roll the puff pastry to about 3mm (1⁄8in) thick and cut into 4 discs with a diameter slightly larger than the pans. Prick each disc and leave to chill in the fridge.
  2. Choose the thicker pieces of rhubarb and cut to fit the 4 pans perfectly in 2 layers. Cover the base of each pan with the butter and then sprinkle over the sugar, orange zest, and a piece of vanilla pod, and then add the rhubarb pieces.
  3. Cook the rhubarb on a very high heat on the hob for about 10 minutes to reach a good, bitter caramelization.
  4. Check by carefully lifting up the rhubarb with a palette knife, but do not be tempted to stir the rhubarb.
  5. Cover each pan carefully with a disc of puff pastry, allowing the pastry to tuck just inside the pans. Place the pans on a baking sheet and cook for 2030 minutes, or until the puff pastry is perfectly cooked and the tartes have a good caramelization. Remove from the oven and allow to rest for a few minutes.
  6. Carefully invert each pan onto a plate, letting the tarte drop gently down. Serve immediately, each topped with a scoop of mascarpone cheese and a remaining piece of vanilla pod, to decorate.

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