Dark Cane Sugar
A moist, dark brown sugar...
- Ingredients
- Method
Ingredients
- 80g unsalted butter
- ¾ cup lightly packed Chelsea Dark Cane Sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 400g rhubarb
- 1 x 375g frozen block puff pastry, thawed
- Cream, for serving (optional)
Chelsea Products in Recipe
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Method
Preheat oven to 210°C conventional or 190°C fan forced.
Roll out pastry on lightly floured baking paper to 5mm thick. Cut into a rectangle to fit a 25x17cm slice pan.
Melt butter in a frying pan over medium-high heat. Stir in Chelsea Dark Cane Sugar, cinnamon and salt. Cook, swirling occasionally, until mixture forms a golden brown sauce (about 3 minutes). Pour into base of the 25cm x 17cm slice pan
Cut rhubarb into lengths to fit pan snugly. Place rhubarb on top of sugar sauce. Top with puff pastry. Make 3 slits in pastry to allow it to vent.
Bake until pastry is golden brown and puffed, 20-25 mins. Remove from oven and allow to stand for 10 minutes. Carefully invert the tart onto a serving plate. Serve with cream & lusciously smooth Golden Syrup Custard for extra indulgence.
This tarte tartin also tastes delicious made apples, pears or plums.
Note: If block puff pastry is unavailable, substitute with pastry sheets. You will need to join 2 sheets and cut to size.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
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- 1 cup Edmonds Self Raising Flour (150g)
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- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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ingredients
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 1 cup Chelsea White Sugar
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- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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