Rhubarb tarte tatin with micro greens

Rhubarb tarte tatin with micro greens

Total: 35 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 259 kcal
, Fat: 11 g
, Carbohydrate: 37 g
, Protein: 2 g

Ingredients

8 people

Hint:


The original recipe with guaranteed success is for 8 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Tarte tatin

150g sugar
20g knobs of butter
1parcel vanilla sugar
350g rhubarb, cut into 6 cm batons
1 puff pastry dough, rolled into a rectangle, cut into 2 rectangles (each approx. 30 x 10 cm)

To bake

15g Micro Greens
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Utensils

Using a loaf tin (approx. 30 cm), draw 2 rectangles on a sheet of baking paper. Turn over the baking paper, place on a baking tray.

How it's done

Tarte tatin

Spread half of the sugar inside the rectangles, top with the knobs of butter. Pack the rhubarb closely together on top of the sugar, sprinkle with the vanilla sugar, lay loosely over the rhubarb.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to stand briefly, slide both onto a cooling rack. Remove the baking paper, allow to cool slightly, top with the micro greens and serve lukewarm.

Good to know
Serve with: Whipped cream or vanilla ice cream.

How-tos

Peeling rhubarb

Peeling rhubarb

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