Rhubarb and ginger tarte tatin

Step by Step

Step 1

On floured surface, roll out pastry into circle slightly larger than medium ovenproof skillet; set aside. In large bowl, toss together 2 tbsp (25 mL) of the sugar, rhubarb and flour; set aside.

Step 2

Place remaining sugar, butter and water in medium ovenproof skillet; cook over medium heat, stirring often, until sugar melts and mixture begins to bubble. Simmer gently, stirring often, for 5 minutes. Remove from heat. Sprinkle ginger evenly over sugar mixture.

Step 3

Arrange rhubarb in decorative pattern on sugar mixture (pie will be inverted to serve). Sprinkle any remaining flour mixture in bowl over rhubarb. Place pastry over rhubarb in pan; trim to fit. Cut steam vent in pastry. (Tarte can be assembled to this point 1 hour ahead.) Bake in 425°F (220°C) oven for 15 to 20 minutes or until pastry is browned and rhubarb mixture is bubbly. Let cool in pan for 5 to 10 minutes.

Step 4

Loosen pastry edge; carefully invert tarte onto serving platter. Scrape rhubarb pieces stuck to pan on top. Serve warm topped with ice cream.

Ingredient

All-purpose flour

25 ml 0.88 fl. ozs
Granulated sugar

175 ml 6.13 fl. ozs
Each of butter and water

2 ml 25 ml
(1.25 l) chopped (1-1/2 inch/4 cm pieces) ontario rhubarb

5 cups 5 cups
Minced crystallized ginger

0.33 ml 75 ml

Rhubarb and ginger tarte tatin

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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