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Rhubarb Tarte Tatin
This rhubarb tarte tatin is quite surprising. I dare to say it is even better than a regular apple tarte tatin, but then again I do like to think outside of the box when it comes to my tarte tatin. I made a carrot tarte tatin last year which was also very special. In this case the flavor of the fresh rhubarb combines really well with the crisp puff pastry and served with some ice cream or whipping cream it is simply the best.
What you need to make the rhubarb tarte tatin
You really don’t need a lot of thing when you’re making the rhubarb tarte tatin. You need a sheet of puff pastry, sugar, rhubarb and a bit of butter. In addition you will need an ovenproof skillet and oven gloves. The latter might seem obvious but you’re working with hot sugar so make sure to be careful!
I made this rhubarb tarte tatin with a friend a while ago and of course we had to taste test it as soon as it came out of the oven. Let me tell you, it was so delicious that we kept eating until it was almost finished. At which point we realized that our significant others would probably want a taste as well.
How to make the rhubarb tarte tatin
Now the tarte tatin is easiest made in a oven proof skillet or a shallow Dutch oven. (something like this one would work well) You can also use a round cake pan, pie tin or a tart tin but make sure it has a solid bottom and not one of those bottoms you can take out. You don’t want the sugar mixture to start leaking into the oven.
Your first step is to cut the rhubarb to the correct size. It needs to fit into the skillet or form you’re using so do that first. Set the rhubarb aside while you start on your sweet caramel.
Making the caramel
Place the sugar in the pan you’re using to finish the rhubarb tarte tatin. If you want you can also make it in a separate small saucepan. If you have a pan that has a black or dark bottom that might be easier as you can actually see how dark the sugar gets. I use regular caster sugar for this. I find brown sugar a bit tricky as it is hard to asses if the sugar is coloring.
Adding the rhubarb to the caramel
Once the caramel start to lightly color it is time to add the rhubarb stalks. Take the pan of the heat. You do not want the caramel to become too dark as it will color more in the oven. Place the rhubarb on top of the caramel, being careful not to touch the sugar with your hands. Line the rhubarb up tighly against one another but stick to a single layer.
Tucking the puff pastry in
The last step is to add the puff pastry on top of the rhubarb. Use one sheet of puff pastry that is big enough to cover your entire pan. Again be careful as the pan will be hot too. Place the puff pastry on and tuck it in around the edges. Remove any excess puff pastry. Prick a few steam vents into the puff pastry with a sharp knife. Brush with some egg wash and place the pan in the preheated oven.
Once it is golden brown, take out of the oven and place a serving plate on top of the pan. Turn it carefully with two hands and let it cool down on a wire rack before serving.
When is rhubarb season
Rhubarb season runs from late March/early April to about mid-June. You can sometimes buy rhubarb out of season, but it’s not necessarily the best rhubarb. So enjoy it while you can!
Serve with ice cream or whipped cream
Although the rhubarb tarte tatin is delicious on its own… a scoop of vanilla ice cream makes it even better. Or a big dollop of whipped cream, of course. Making the rhubarb tarte tatin is not very complicated, but the turning moment is always tricky. Especially since you are dealing with hot caramel anyway, so be careful.
Make sure you have protection for your hands. If there is anything painful, it is hot sugar all over your hands. Do you have any leftover rhubarb? Make this rhubarb chutney!
Rhubarb Tarte Tatin
Ingredients
- 500 grams rhubarb
- 100 grams sugar
- 1 roll puff pastry
- 20 grams butter
- 1 egg for egg wash
Equipment
- Large skillet 20 to 25 cm
How to make rhubarb tarte tatin
- Preheat the oven to 200˚C/400˚F.
- To make the tarte tatin, use a large skillet or other pan with a solid bottom.
- Put the pan on the heat and cut the rhubarb stems to fit in the pan. Set them aside. Add the sugar to the pan and let it caramelize. Don’t let it get too dark, as it will need to go in the oven for a while.
- When the sugar is a few shades darker, place the rhubarb stalks side by side in the pan. Leave the rounded side of the rhubarb facing down (it will be the top later), spread the butter on top and place the puff pastry on top. Cover with a little so that the edges of the pastry are tucked into the pan.
- Remove any excess puff pastry. If desired, brush the top of the puff pastry with a little egg yolk and place in the oven for about 20 minutes or until golden brown and cooked.
- Remove from the oven and allow to rest briefly. Place a plate on top of the pan and turn the whole thing over at once. Be careful, the caramel is very hot!
- Serve the tarte tatin with vanilla ice cream or whipped cream and eat immediately. It is also delicious cold, but warm is best!
Notes
- The rhubarb tarte tatin is best served slightly warm still.
- Serve with whipped cream or ice cream
- Can be used as a dessert or something to serve over coffee
- The bright pink stalks of rhubarb are usually the ones you can get early in the season. They will look prettiest and are sweeter than their greener counterparts.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Looking for another way to eat your rhubarb? This tarte tatin looks amazing and is delicious served warm with some ice cream.