Rhubarb and cranberry tarte tatin

Rhubarb is a seasonal treat and so pretty.

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This simple tart is simple to make and makes an impressive dessert which can be parev if you use a dairyfree puff pastry.

Find more information at Fabienne's website.

  • Wash the rhubarb and cut the stems into 2.5cm-3cm pieces. Add the sugar and vanilla extract and mix.
  • Place the pieces in an ovenproof frying pan of about 24cm diameter and cook over low to medium heat for 6-8 minutes maximum. Do not overcook — you want
  • softened but visible pieces of rhubarb.
  • Add the cranberries then leave to cool before arranging the pieces in the pan — this will be the top of the tart.
  • On a lightly floured surface roll the pastry to 3mm thickness and cut a circle the same diameter as the pan — use a plate of the same size as a guide. Sprinkle  with a little flour.
  • Roll the pastry around a rolling pin so you can lift it up. Then unroll it over the cooked rhubarb in the pan.
  • Gently prick the pastry all over lightly with a fork.
  • Cook at 180°C for 30-40 minutes until golden brown and crisp.
  • Carefully remove from the oven – making sure to remember to use an oven glove around the pan handle — and turn the tarte over on a serving plate
  • Eat warm on its own or with creme fraiche.

500g rhubarb

Vanilla extract, a few drops

125g caster sugar

30g cranberries

350g puff pastry

A little flour for rolling

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