recipes_Australia_June_2017

24 recipes+ JUNE 2017

Rhubarb Tarte Tatins

MAKES 4 PREP 15 minutes

COOK 25 minutes COST $3 a serve

1 cup caster sugar

1/3 cup water

¼ cup freshly squeezed orange juice

4 rhubarb stalks, trimmed

1 sheet frozen puff pastry, thawed,

quartered

Cream, to serve

1 Preheat oven to 220ºC/200ºC fan-forced.

Place 4 shallow 1-cup pie plates on an oven

tray. Combine sugar and the water in a

medium saucepan over low heat; cook

and stir for 2 minutes or until sugar

dissolves. Increase heat; bring to the boil.

Boil for 8 minutes or until mixture turns

light caramel. Remove from heat. Allow

bubbles to subside. Stir in juice. Quickly

pour caramel into pie dishes.

2 Cut rhubarb to fit prepared pie plates.

Arrange rhubarb to cover bases. Place

a pastry square over each dish; trim any

excess. Tuck in pastry edges around filling.

3 Bake for 12 minutes or until pastry is

golden brown and puffed. Carefully invert

pie plates onto serving plates. Serve

drizzled with cream.

Freeform Bacon,

Leek & Egg Tart

SERVES 4 PREP 15 minutes
COOK 30 minutes COST $3.45 a serve

2 sheets frozen puff pastry, thawed
1 tablespoon light olive oil
1 leek, pale section only, thinly sliced
4 rashers bacon, rind removed, halved
3 eggs, at room temperature
1/3 cup cream
1 tomato, thinly sliced
½ cup grated tasty cheese

1 Preheat oven to 200ºC/180ºC fan-forced.
Line 2 oven trays with baking paper. Place
pastry sheets on trays. Fold edges over to
create a 1cm-wide border on each sheet.
Bake for 10 minutes or until puffed. Cool
slightly, then press down centre to flatten.

2 Meanwhile, heat oil in a frying pan over
moderate heat. Add leek; cook and stir for
3 minutes or until tender. Remove from pan.
Add bacon to pan; cook for 2 minutes each
side or until browned.

3 Reduce the oven temperature to 180ºC/
160ºC fan-forced. Whisk eggs and cream in
a jug. Arrange tomato, leek and bacon over
pastry. Drizzle with egg mixture; sprinkle
with cheese. Bake for 20 minutes or until
egg mixture is just set at centre.

DIY IDEA

Sprinkle ½ teaspoon

ground cinnamon

over rhubarb before

topping with pastry