Classic Rhubarb Tarte Tatin (Print Version)
# Ingredients:
→ Pastry
01 -
30–75 ml water, super cold
02 -
1 egg yolk
03 -
170 g butter, unsalted, cold, and cubed up
04 -
1 pinch salt
05 -
220 g sifted plain flour
→ Rhubarb Filling
06 -
150 g white sugar
07 -
70 g butter, unsalted
08 -
3–4 cups (400–540 g) rhubarb, fresh, chopped in 2–5 cm chunks
# Instructions:
01 -
Cut it up and enjoy while it's still warm. Goes great with some fresh whipped cream or vanilla ice cream on the side.
02 -
Once it's done baking, set the pan aside for five minutes. Pop a plate on top and quickly flip it over to slide the tart out onto the plate.
03 -
Put the skillet in your hot oven. Let it bake around 25 to 30 minutes till you see the crust turning crunchy and golden.
04 -
Lightly flour your counter and roll out that cold pastry so it's a bit wider than your pan. Place the dough over the rhubarb and tuck the edges in to seal everything up.
05 -
Crank your oven up to 190°C so it's hot when you need it.
06 -
Slice the rhubarb pieces. Heat butter and sugar in your deep skillet over medium until they melt. Arrange all the rhubarb pieces into the buttery mix, nice and tight so there aren't empty spots. Let it bubble at a low heat for about 20–30 minutes, so your rhubarb softens and the juices get syrupy.
07 -
Gather the dough in a disk. Wrap it up in plastic and pop it in the fridge for no less than half an hour, so it stays cool.
08 -
Stir the egg yolk and about 30 ml cold water in a little bowl. Pour that into your buttery flour mix. Use a fork or pastry blender to combine. Drizzle in a splash of cold water at a time till the dough just packs together.
09 -
Dump the salt and flour into a big bowl, mix gently. Drop in the cold, cubed butter and use your hands or a fork to work it in until everything looks crumbly, with small bits the size of peas.
# Notes:
01 -
You'll get the best crust if your dough stays chilly right up to baking. Also, fresh-cut rhubarb gives the brightest flavor.
02 -
Make sure every space is packed with rhubarb or the whole thing might sink down once cooked.