Rhubarb Tarte Tatin

What can be better to make during rhubarb season (march to june usually) than this rhubarb tarte tatin. You need only four ingredients and it is delicious as a dessert or to serve with coffee

Course Dessert

Cuisine French

Keyword rhubarb

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 175

Author Simone

Equipment

Large skillet 20 to 25 cm

Ingredients

500 grams rhubarb
100 grams sugar
1 roll puff pastry
20 grams butter
1 egg for egg wash

Metric - Us customary

Instructions

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