Rhubarb Tarte Tatin French (Print Version)
# Ingredients:
→ Pastry
01 -
220 g all-purpose flour, sifted
02 -
1 pinch salt
03 -
170 g unsalted butter, chilled and cubed
04 -
1 egg yolk
05 -
30–75 ml cold water
→ Rhubarb Filling
06 -
3–4 cups (approx. 400–540 g) fresh rhubarb, cut into 2–5 cm pieces
07 -
70 g unsalted butter
08 -
150 g granulated sugar
# Instructions:
01 -
In a large bowl, sift the flour and salt together. Add the chilled, cubed butter and rub it between your fingertips or use a pastry blender until coarse, pea-sized crumbs form.
02 -
In a small bowl, mix the egg yolk with 30 ml cold water. Pour into the flour-butter mixture. Use a pastry blender to incorporate, adding additional cold water a tablespoon at a time until the dough just comes together.
03 -
Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes, keeping it cold until needed.
04 -
Cut the rhubarb into 2–5 cm pieces. In a deep, ovenproof 25 cm skillet, melt the butter and sugar together over medium heat. Arrange the rhubarb tightly over the caramel, filling all gaps. Cook gently for 20–30 minutes over low heat until the rhubarb is lightly caramelized and liquids have reduced.
05 -
Preheat the oven to 190°C.
06 -
On a lightly floured surface, roll out the chilled pastry dough to slightly larger than the skillet diameter. Lay the dough over the caramelized rhubarb, pressing down at the edges to fully enclose the filling.
07 -
Transfer the skillet to the oven. Bake for 25–30 minutes, or until the pastry is crisp and golden brown.
08 -
Remove the tart from the oven and allow it to rest for 5 minutes. Cover the skillet with a serving plate and carefully invert to unmold, releasing the tart onto the plate.
09 -
Slice and serve warm, ideally accompanied by vanilla ice cream or lightly whipped cream.
# Notes:
01 -
For the best results, use very fresh rhubarb and ensure the pastry remains cold until baking.
02 -
Arrange rhubarb pieces tightly with no gaps to prevent the tart from collapsing while baking.