Rhubarb Tarte Tatin

Heat the grill forno  well, to slightly below grill temperature.

Peel the rhubarb and chop roughly. Stir in the grains from ½ vanilla pod.

Melt the sugar in a pan or directly into the tart tin if you have a good one that can withstand the heat.

When the sugar is melted, put the rhubarb into the tin and dot with a few small dabs of butter here and there.

Cover with the tart base and press it down well over the rhubarb. Prick the tart base with a fork.  

Put the tart back in the forno and stoke up with small sticks to heat the ceiling of the stove and make the top of the tart crisp.

Bake for around 10-15 minutes. Remember to turn a few times while baking.

In the meantime, mix the mascarpone with lemon zest, vanilla and a little sugar to make a dessert cream. You could dilute it with a little crème fraîche or cream to make it smoother.

When the tart is golden and crisp on top, it is cooked and ready for serving with the mascarpone cream. Garnish with vervain or mint, which taste lovely with the rich cream and sweetly acidic rhubarb.

Rhubarb and smoke! Wonderful!