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Rhubarb Tatin Tart

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Rhubarb Tatin Tart
192
calories
Calories
0
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easy
Difficulty
1 hr 30 min.
Preparation
Nutritions
Fat9.89 g
Saturated Fat Acids3.78 g
Protein1.64 g
Roughage1.35 g
Sugar added9.43 g
Calorie192
1 tart contains
Calories192
Protein/g1.64
Fat/g9.89
Saturated fatty acids/g3.78
Carbohydrates/g25.45
Added sugar/g9.43
Roughage/g1.35
Cholesterol/mg10.05
Vitamin A/mg34.93
Vitamin D/μg0.01
Vitamin E/mg0.3
Vitamin B₁/mg0.08
Vitamin B₂/mg0.08
Niacin/mg1.06
Vitamin B₆/mg0.03
Folate/μg15.37
Pantothenic acid/mg0.07
Biotin/μg0.75
Vitamin B₁₂/μg0.03
Vitamin C/mg3
Potassium/mg99.7
Calcium/mg20.08
Magnesium/mg7.04
Iron/mg0.51
Iodine/μg2.27
Zinc/mg0.16

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 tart tin, 6 - 8 ins
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
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Preparation steps

Step 1/5
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.
Step 2/5
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.
Step 3/5
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.
Step 4/5
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.
Step 5/5
Turn out on a plate and serve with a few scoops of vanilla ice-cream.

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