This twist on the classic upside-down apple tart takes just 10 minutes to prep. Pop into the oven while you're eating dinner, then serve warm with a scoop of vanilla ice cream, if you like.
- Prep time 10 minutes
- Total time 1 hour & 15 minutes
- Portion size 8 servings
Ingredients
Method
In bowl, stir together rhubarb, brown sugar, cornstarch and butter. Scrape into lightly greased 9-inch (1.5 L) round cake pan. Gently unroll pastry over top, tucking edges between pan and rhubarb; cut 4 steam vents in centre.Bake on rimmed baking sheet in 400°F oven until crust is golden and syrup is thick and bubbly, about 40 minutes. Let cool in pan for 10 minutes. Carefully invert onto heatproof platter. Spoon any syrup from pan over top. Let cool for 15 minutes before serving.
Make it year-round: Substitute 4 cups frozen sliced rhubarb, thawed and thoroughly patted dry, for the fresh rhubarb; increase the brown sugar to 1 1/4 cups total.
Tip from The Test Kitchen: Invert the tart from the pan once it has cooled for 10 minutes. If it stays in the pan for longer, the caramel may harden, making the tart difficult to remove. If this happens, reheat in the oven for a few minutes to soften the caramel.
Nutritional facts per each of 8 servings: about
- Fibre 2 g
- Sodium 119 mg
- Sugars 28 g
- Protein 3 g
- Calories 266.0
- Total fat 10 g
- Potassium 156 mg
- Cholesterol 19 mg
- Saturated fat 6 g
- Total carbohydrate 41 g
%RDI
- Iron 6.0
- Folate 2.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 7.0
