Rhubarb and Apple Tart Tatin

This tart tatin is the perfect simple but delicious dessert. Made with a rough puff pastry layered with butter, and topped with an indulgent caramelised apple and rhubarb filling. The fruits are cooked along with butter and sugar before being topped with the fresh pastry, then cooked in the oven until the base is golden brown and the fruits are tender.

Ingredients:

• Rough puff pastry:

  • 300g all purpose flour

  • Teaspoon of salt

  • 225g unsalted butter, diced and chilled

  • 240ml cold water

• Rhubarb and apple filling:

  • 4 stalks of rhubarb, trimmed and cut into 2 inch pieces

  • 2 apples, peeled, cored, and sliced

  • 200g caster sugar

  • 100g unsalted butter

  • 20g icing sugar, for dusting

Method:

• Begin by making the cheat’s puff pastry, take the cold butter and dice it into cubes, then place them in the freezer for 15 minutes to make sure they are very cold.

• In a large mixing bowl combine the flour and the salt. Add in the diced butter cubes and toss to coat with flour.

• Gradually add in the cold water to the flour mix, and use a fork to stir until a shaggy dough forms.

• Turn the dough out onto a lightly floured surface and knead until it comes together as a smooth ball.

• Roll the dough out into a rectangle around 6mm thick, then fold the top third of the dough down over the middle third, then fold the bottom third up over the middle third.

• Turn the dough 90° clockwise, then roll it out into a rectangle again. Repeat the folding process two more times, chilling the dough in the fridge for about 30 minutes between each turn.

• Once the pastry has been made, preheat the oven to 195°C and in a 9 inch skillet melt the butter over a medium heat. Sprinkle over the granulated sugar then arrange the rhubarb and sliced apple pieces in a circular pattern in the skillet, fitting them closely together and filling in any gaps.

• Cook the rhubarb and apples over a medium heat for around 5 minutes until they begin to soften and the sugar starts to caramelise.

• Meanwhile, roll out the cheats puff pastry to around 4mm thick, then cut into a circle slightly larger than the skillet.

• Remove the skillet from the heat and carefully place the puff pastry sheet over the rhubarb and apple mixture, tucking in the edges around the fruit.

• Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.

• Once the tart pastry is golden brown, remove the skillet from the oven and let it cool for a few minutes.

• Carefully place a serving plate over the skillet and invert the tarte tatin onto the plate. Be cautious, as the caramel may be hot, then slice and enjoy!