Rhubarb Tarte Tatin

This rhubarb bake surpasses even the classic apple Tarte Tatin! It contains everything I love: buttery shortcrust pastry, tangy and refreshing rhubarb, and caramel—not too much, just the right amount. Like the traditional Tarte Tatin, this tart is baked upside down: the fruit and caramel sit at the bottom of the pan, while the pastry is placed on top. Once baked, the tart is inverted onto a serving plate in one swift movement and served warm, perhaps with a scoop of ice cream. Rhubarb Tarte Tatin is simply delicious!

Ingredients for the shortcrust pastry:

• 200 g plain flour
• 120 g cold butter, diced
• 60 g icing sugar
• a pinch of salt
• 2–3 tablespoons cold water

Sift the flour into a bowl. Add the butter and rub it into the flour, or cut it in quickly with a knife, until the mixture resembles coarse breadcrumbs. Add the icing sugar, salt and water, then quickly bring the dough together (you can also make it in a food processor). Shape the dough into a ball, flatten slightly, wrap in cling film and chill in the refrigerator for at least 60 minutes.

For the filling and caramel:

• 500 g rhubarb, cut into 4 cm lengths (do not peel the stalks)
• 150 g sugar
• 30 ml water
• 30 g butter

Place the sugar and water into a saucepan. Stir briefly, then heat until the sugar begins to dissolve and caramelisation starts. Once this process begins, do not stir again; instead, gently swirl the pan if necessary. When the caramel reaches a light amber colour, add the butter and stir until a smooth caramel sauce forms. Pour the caramel into a 24 cm cast-iron frying pan (or an ovenproof dish) and swirl to coat the base evenly. Arrange the rhubarb pieces closely together over the caramel.

Remove the chilled pastry from the refrigerator and roll it out on a lightly floured surface to a diameter of approximately 30 cm. Carefully transfer the pastry over the rhubarb and caramel. Tuck the edges down around the fruit, pressing them gently between the rhubarb and the sides of the pan. Prick the pastry several times with a fork.

Bake at 200°C for approximately 30–35 minutes, or until the pastry is golden and fully baked. Remove from the oven and leave to stand for 2–3 minutes. Place a large serving plate or cake stand over the pan and carefully invert the tart onto it. Slice and serve warm.

Enjoy!

Recipe source: essen & trinken.