Description
This Rhubarb Tarte Tatin is a delightful twist on the classic French caramelized apple tart, featuring tangy rhubarb cooked in a buttery caramel sauce, topped with a crisp, buttery pastry. Perfect for spring or summer, this dessert balances tartness and sweetness with a flaky crust and makes a stunning centerpiece when flipped right before serving.
Ingredients
Pastry Dough
- 1 3/4 cups all-purpose flour
- Pinch of salt
- 6 ounces unsalted butter, chilled and cubed
- 1 egg yolk
- 2-5 tablespoons cold water
Caramelized Rhubarb Filling
- 3-4 cups fresh rhubarb, cut into 1-2 inch pieces
- 5 tablespoons butter
- 3/4 cup sugar
Instructions
- Make the pastry dough: Sift the flour and salt into a large bowl. Add the chilled, cubed butter and rub it in with your fingertips until the mixture forms pea-sized bits. Alternatively, use a pastry blender.
- Combine dough ingredients: Mix together the egg yolk and 2 tablespoons of cold water, then add to the flour-butter mixture. Using a pastry blender, mix until the dough just starts to come together, adding more cold water a tablespoon at a time as needed.
- Shape and chill dough: Press the dough together into a disk shape. Wrap it in plastic wrap and refrigerate for at least 30 minutes, keeping it chilled until ready to use.
- Prepare the rhubarb filling: Cut fresh rhubarb into 1-2 inch pieces. In a deep 10-inch ovenproof skillet, combine the butter and sugar and melt over medium heat.
- Caramelize rhubarb: Arrange the rhubarb tightly in the skillet, filling all gaps. Cook over low heat for 20-30 minutes until caramelized and lightly browned, with excess liquid evaporated.
- Preheat the oven: Set the oven to 375ºF (190ºC) while caramelizing the rhubarb to ensure it’s hot for baking.
- Roll out the pastry: On a lightly floured surface, roll the chilled dough into a circle slightly larger than the skillet.
- Cover rhubarb with dough: Place the rolled pastry over the caramelized rhubarb mixture and press down around the edges to enclose completely.
- Bake the tarte: Bake for 25-30 minutes in the preheated oven until the pastry is golden brown and cooked through.
- Rest and flip: Remove from the oven and let the tarte rest for 5 minutes. Then carefully cover the skillet with a serving plate and flip it over to reveal the caramelized rhubarb topping.
- Serve: Serve warm slices of the tarte tatin with vanilla ice cream or whipped cream for a decadent finish.
Notes
- Ensure the skillet you use has an ovenproof handle to safely move from stove to oven.
- Chilling the dough is essential for a flaky pastry crust.
- The rhubarb should be tightly packed to create an even caramel layer.
- If the rhubarb appears dry while cooking, add a splash of water to prevent burning but avoid too much liquid.
- Allow the tarte to rest briefly after baking before flipping to prevent caramel spillage.
- For extra flavor, sprinkle a little cinnamon or ginger into the sugar before cooking the rhubarb.
- Leftovers can be stored in the refrigerator and reheated gently before serving.
