Rhubarb Tarte Tatin

There is a philosophy of cooking to which I adhere:
If there is a cheat’s way to do it I will.
All you do for this snazzy little Tarte Tatin is boil up some caramel, pour it over raw rhubarb in a tray and whack on a bit of frozen pastry on top.
Cook. Serve. Eat with lashings of cream.
Adulterated from the round tarte recipe here at Taste.

You need for 34 models and 4 fashionista:
1 cup of sugar
1/3 cup of water
Bunch Rhubarb with leaves cut off and a length to fit in the baking tray.
A bit of extra sugar to sprinkle
Butter to grease dish
1 sheet of frozen butter puff pastry

• Preheat oven to about 220
• Moisterise baking dish the size of a sheet of pastry more or less.
• Now here’s the fun bit: make the caramel.
• Combine sugar and water over a low heat until the sugar dissolves.
• Bring it to the boil and watch it get nasty and spit at you.
• Don’t stir it. That only encourages it.
• Pop on some Celine sunglasses if you don’t to be hit in the eye.
• Watch it turn a brown caramel colour of a Hermes bag after about 10 mins.
• Remove from heat then pour into the baking dish and watch out: It is as hot as Bradley Cooper and you don’t want to get hurt.
• Quickly place the cut Rhubarb stalks on top in a row and sprinkle with more sugar to make sure you get the full fat calorie content of dessert.
• Whack the whole sheet of pastry – cut it up if it doesn’t fit- on top of the Rhubarb.
• Cook this for about 20 mins until the pastry looks golden as your new Prada boots.
• Remove from oven (makes it easier to eat) and let it cool for 5 secs.
• Drain off any extra juice because when you turn it upside down it will go all over that new Dior apron.
• Not a good look. (You can use it later)( the juice and the Dior)
• Quickly place a board on top of the dish and do the Tarte Tatin thing. That means invert it. Turn upside down.
• Voila: isn’t that fabulous?
• Cut it into big generous slices and serve with lashings of cream
• The Tatin sisters would be so proud!