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Rhubarb Tatin Tart

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Rhubarb Tatin Tart
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
192
calories
Calories
0
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Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie192 kcal(9 %)
Protein1.64 g(2 %)
Fat9.89 g(9 %)
Carbohydrates25.45 g(17 %)
Sugar added9.43 g(38 %)
Roughage1.35 g(5 %)
Vitamin A34.93 mg(4,366 %)
Vitamin D0.01 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.06 mg(9 %)
Vitamin B₆0.03 mg(2 %)
Folate15.37 μg(5 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.75 μg(2 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C3 mg(3 %)
Potassium99.7 mg(2 %)
Calcium20.08 mg(2 %)
Magnesium7.04 mg(2 %)
Iron0.51 mg(3 %)
Iodine2.27 μg(1 %)
Zinc0.16 mg(2 %)
Saturated fatty acids3.78 g
Cholesterol10.05 mg
Author of this recipe:

Ingredients

for
1
Ingredients
7 ounces
Puff pastry (frozen)
4
tart Apple (e. g. cox orange)
2 cups
1 tablespoon
melted butter
1 tablespoon
For the caramel
¼ cup
½ cup
2 tablespoons
8 tablespoons

Preparation steps

1.
Place the puff pastry sheets next to each other on a board and defrost. Roll out very thinly to a circle about 8 ins (20 cm) in diameter.
2.
For the caramel, heat the water and sugar in a saucepan and boil until deep amber in color. Remove immediately from the heat and stir in the butter. Pour immediately in the tart tin.
3.
For the filling, peel, quarter, core the apples and slice into wedges. Wash and trim the rhubarb, then cut into 1 in (3 cm) pieces. Tightly pack the fruit in the tart tin, alternating between the apple slices and the rhubarb. Brush with melted butter and sprinkle sugar over the top.
4.
Bake in the middle of a preheated oven at 375°F (190°C) for 35 - 40 minutes. Remove from the oven and place the puff pastry over the top. Press the sides in with a spoon handle. Bake for a further 30 minutes until golden brown. Remove from the oven and let cool slightly.
5.
Turn out on a plate and serve with a few scoops of vanilla ice-cream.