rhubarb and blackberry tarte tatin
- ⅔ cup (230ml) light agave (nectar) syrup+
- 400g rhubarb, trimmed and cut into 3cm lengths
- 2 cups (300g) frozen blackberries
- 4 sheets store-bought frozen butter puff pastry, thawed
- crème fraîche, to serve
- Preheat oven to 200°C (400°F). Place the agave syrup and butter in a small saucepan over high heat. Bring to the boil and cook for 3 minutes or until slightly thickened. Divide between 2 x 15cm ovenproof frying pans. Add the rhubarb and blackberries and set aside.
- Press 2 pastry sheets together to form 1 thick sheet and repeat with remaining pastry sheets. Using a plate as a guide, cut out a 20cm circle from each. Place the pastry over the fruit and press down gently to secure. Using a sharp knife, make 3 small cuts in the centre of each pastry. Place on a large baking tray lined with non-stick baking paper and cook for 35–40 minutes or until the pastry is dark golden brown. Loosen the edges with a knife and carefully turn out. Serve with crème fraîche. Makes 2.
+ Agave syrup is the nectar of the agave succulent and has a mild, neutral sweetness. It’s available from the health food aisle of supermarkets.
Photography: Chris Court
© DONNA HAY GROUP
