There’s something about the warm, rustic charm of a Tarte Tatin that transports me straight to my grandmother’s cozy kitchen. Today, I’m excited to share a unique twist on this classic French dessert: Rhubarb Tarte Tatin. This delightful treat has a special place in my heart, thanks to a memorable trip to a quaint countryside inn in New England where I first tasted it. The inn’s chef used fresh rhubarb from their garden, and the tart yet sweet flavor left an indelible impression on me.
Back home, I couldn’t wait to recreate that experience. Rhubarb, with its vibrant color and tangy taste, provides a refreshing departure from the traditional apple filling. Over time, I’ve experimented with various tweaks, from adjusting the caramel’s sweetness to perfecting the pastry’s flakiness. One day, my best friend visited with a basket of rhubarb from her garden, and we decided to spend the afternoon baking. The laughter, stories, and the aroma of caramelizing rhubarb made it a day to remember.
Making this Rhubarb Tarte Tatin is an enjoyable process, blending simple ingredients to create a dessert that’s both elegant and comforting. The key is to use fresh rhubarb and take your time caramelizing it to achieve that beautiful, glossy finish. Whether you serve it with vanilla ice cream or a dollop of whipped cream, this dessert is sure to impress your guests and become a favorite in your home, just as it has in mine.
Join me in the kitchen as we bake this exquisite Rhubarb Tarte Tatin. Trust me, one bite, and you’ll be transported to a cozy, sunlit garden, savoring the joys of simple, delicious food.
How to make Rhubarb Tarte Tatin
Click here to get printable version
Ingredients:
- 3 pounds fresh rhubarb
- 5 tablespoons butter
- 3/4 cup sugar
- 1-2 tablespoons cold water
- 1 egg yolk
- Pinch of salt
- 1 3/4 cups all-purpose flour
- 5 1/2 ounces unsalted butter, chilled and cubed
Directions:
To make the pastry, sift the flour and salt into a large bowl. Add the chilled, cubed butter and rub it in with your fingertips until the mixture resembles pea-sized crumbs. You can also use a pastry blender for this step.
Combine the egg yolk with 1 tablespoon of cold water and add it to the flour-butter mixture. Mix with the pastry blender until the dough starts to come together. If necessary, add more water gradually.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Keep the dough chilled until you’re ready to assemble the tart.
For the caramelized rhubarb filling, cut the fresh rhubarb into 1-2 inch pieces. In a deep 10-inch skillet with an ovenproof handle, melt the butter and sugar over medium heat. Arrange the rhubarb pieces tightly on top, filling all gaps.
Cook over low heat for 20-30 minutes until the rhubarb is lightly browned and excess liquid has evaporated.
Preheat the oven to 375°F. Roll out the chilled pastry dough on a lightly floured surface, making it slightly larger than the skillet. Cover the rhubarb mixture with the rolled-out pastry dough, pressing down around the edges to seal.
Bake for 25-30 minutes until the pastry is golden brown. Remove from the oven and let it sit for 5 minutes. Place a serving plate over the skillet and carefully invert the tart onto the plate.
Serve your Tarte Tatin with vanilla ice cream or whipped cream.
FAQs:
What is the best type of rhubarb to use for Rhubarb Tarte Tatin?
For the best results, use fresh, firm rhubarb that is bright in color and free from blemishes. The fresher the rhubarb, the better it will caramelize and hold its shape during cooking. While red rhubarb is often preferred for its vibrant color, green rhubarb can also be used.
Can I make the pastry dough in advance?
Yes, you can prepare the pastry dough up to two days in advance. After shaping it into a disk and wrapping it in plastic wrap, keep it refrigerated. When you’re ready to use it, let it sit at room temperature for a few minutes to make it easier to roll out.
How can I ensure the caramelized rhubarb doesn’t stick to the skillet?
To prevent sticking, make sure to melt the butter and sugar thoroughly before adding the rhubarb. Additionally, using a well-seasoned or non-stick skillet with an ovenproof handle can help. Once the Tarte Tatin is baked, let it rest for 5 minutes before flipping, which allows the caramel to set slightly and release more easily.
What should I do if the pastry edges are browning too quickly?
If you notice the pastry edges browning faster than the rest, cover them loosely with aluminum foil to prevent burning. Continue baking until the entire pastry is golden brown and cooked through.
Can I use a different fruit instead of rhubarb?
Absolutely! While rhubarb is traditional, other fruits like apples, pears, or even peaches can be used. Keep in mind that different fruits may require adjustments in cooking time and sugar levels. For example, apples might take slightly longer to caramelize compared to rhubarb.
Rhubarb Tarte Tatin
Ingredients
- 5 tablespoons butter
- 3 pounds fresh rhubarb
- 1-2 tablespoons cold water
- 1 egg yolk
- pinch of salt
- 3/4 cup sugar
- 1 3/4 cups all-purpose flour
- 5 1/2 ounces unsalted butter chilled and cubed
Instructions
- To make the pastry, 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. You can also use a pastry blender for this step.
- Mix the egg yolk with 1 tablespoon of cold water and add it to the flour-butter mixture. Use the pastry blender to mix until the dough just starts to come together. If needed, add more water a bit at a time.
- Press the dough together, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Keep the dough refrigerated until you're ready to prepare the rhubarb mixture.
- To prepare the caramelized rhubarb filling, cut the fresh rhubarb into 1-2 inch pieces. In a deep 10-inch skillet with an ovenproof handle, melt the butter and sugar over medium heat. Arrange the rhubarb tightly on top, filling all gaps.
- Cook over low heat for 20-30 minutes, until the rhubarb is lightly browned and the excess liquid has evaporated.
- Preheat the oven to 375°F. Roll out the pastry dough on a lightly floured surface, making it slightly larger than the skillet. Cover the rhubarb mixture with the rolled-out pastry dough, pressing down around the edge to enclose completely.
- Bake for 25-30 minutes until the pastry is golden brown. Remove from the oven and let it rest for 5 minutes. Cover the skillet with a serving plate and carefully flip it over.
- Serve your Tarte Tatin with vanilla ice cream or whipped cream.
