Ingredients

• 1/2 cup sugar
• 30g unsalted butter
• 1 teaspoon minced ginger
• 1/2 teaspoon ground cardamom
• 1 vanilla bean, seeds scraped
• 2 apples, peeled cut into horizontal 5cm wide slices
• 2 stalks rhubarb, peeled cut into 10cm lengths
• 1 sheet frozen puff pastry, defrosted
• 1 egg, lightly beaten for egg wash

Ginger Cream

• 1 cup double cream
• 1/2 teaspoon ground ginger

Method

• Step 1 Preheat oven to 200C (180C fan forced).
• Step 2 Place a small (approx. 20- 25cm) oven-proof frying pan over high heat, add sugar and allow to melt, tilting pan. Over medium- high heat, once sugar is bubbling, cook, swirling pan until the sugar becomes golden in colour on the edges. Keep swirling pan and returning to the heat until a dark golden colour is achieved then turn heat to low and add the butter. Stir until combined then add ginger, cardamom and vanilla seeds and stir. Turn off heat and allow mixture to cool slightly. Defrost pastry sheet.
• Step 3 Arrange apple and rhubarb neatly on top of caramel, covering the base of the pan.
• Step 4 Trim pastry edges so that pastry fits the pan, place pastry over apple and rhubarb mixture and tuck in edges. Gently brush pastry with egg wash using a pastry brush.
• Step 5 Place pan in oven and bake for around 20-25 minutes or until pastry is puffed, golden and cooked through.
• Step 6 Remove pan from oven, allow to cool for a few minutes. Place large plate on top of frying pan and quickly and gently flip the pan over so that the tart is right side up on the plate. Rearrange any apples and rhubarb that might be out of place.
• Step 7 To make Ginger Cream, place cream in a bowl and sift over ground ginger. Stir well.
• Step 8 Serve tart in slices with a dollop of ginger cream.