Rhubarb Tarte Tatin Caramelized (Print Version)
# Ingredients:
→ Filling
01 -
750 g fresh rhubarb, trimmed and cut into 2–5 cm pieces
02 -
70 g unsalted butter
03 -
150 g granulated sugar
→ Pastry
04 -
220 g all-purpose flour
05 -
1 pinch fine sea salt
06 -
170 g unsalted butter, chilled and cubed
07 -
1 egg yolk
08 -
30–75 ml ice-cold water
# Instructions:
01 -
Sift flour and salt into a large mixing bowl. Add chilled, cubed butter and rub in with fingertips or a pastry blender until the mixture resembles pea-sized crumbs.
02 -
Whisk the egg yolk with 30 ml of ice-cold water. Drizzle over the flour-butter mixture and combine gently with a pastry blender or fork, adding additional cold water one tablespoon at a time until the dough just comes together.
03 -
Shape the dough into a disk, wrap tightly in plastic film, and refrigerate for at least 30 minutes.
04 -
Preheat oven to 190°C. In a deep 25 cm ovenproof skillet, melt butter and sugar over medium heat. Arrange rhubarb pieces snugly in the pan, filling gaps. Cook gently over low heat for 20–30 minutes, until fruit is lightly caramelized and most liquid has evaporated.
05 -
On a lightly floured surface, roll pastry into a round slightly larger than the skillet diameter. Drape pastry over caramelized rhubarb, tucking edges around the filling to seal.
06 -
Transfer skillet to oven and bake for 25–30 minutes, or until the pastry is golden brown and crisp.
07 -
Remove from oven and let rest for 5 minutes. Invert onto a serving plate, allowing juices to settle. Serve warm, optionally accompanied by vanilla ice cream or whipped cream.
# Notes:
01 -
Chilling the pastry dough ensures a tender, flaky texture and easier rolling.
02 -
Ensure the rhubarb is tightly packed in the skillet to prevent shrinkage during caramelization.