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Rhubarb Tarte Tatin
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Recipe

9 INGREDIENTS • 8 STEPS • 35MINS

Rhubarb Tarte Tatin

4.3
3 ratings
This French classic is definitely worth a go and a great way to use rhubarb during the season.
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
This French classic is definitely worth a go and a great way to use rhubarb during the season.
35MINS
Total Time
$48.66
Cost Per Serving
Ingredients
Servings
2
US / Metric
Puff Pastry
7 oz
Puff Pastry
Rhubarb
6
Rhubarb, cut
Unsalted Butter
2/3 cup
Unsalted Butter, softened
Caster Sugar
2/3 cup
Caster Sugar
or Granulated Sugar
Orange
1
Orange, zested
Vanilla Bean Paste
1 tsp
Vanilla Bean Paste
Egg
1
Thickened Cream
3/4 cup
Thickened Cream
Baby Basil
to taste
Baby Basil
Nutrition Per Serving
VIEW ALL
Calories
1776
Fat
106.3 g
Protein
27.5 g
Carbs
188.0 g
Add to plan
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Rhubarb Tarte Tatin
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author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Get out an oven-safe non-stick frying pan. Roll out the Puff Pastry (7 oz) until about 3mm (1/8 inch) thick and cut into a disc slightly bigger than the pan. You can skip this step if you have ready-rolled puff pastry and just cut the disc. Leave in the fridge until needed.
step 3
Place the pan over a medium to high heat and add in the Rhubarb (6), Caster Sugar (2/3 cup), Unsalted Butter (2/3 cup), zest of the Orange (1) and Vanilla Bean Paste (1 tsp). Mix well. Cook for 10 minutes to reach a good caramelization but do not stir the rhubarb.
step 4
After 10 minutes take off the heat and carefully cover the mixture with the prepared pastry. Tuck the sides in but be very careful not to burn your hands on the rhubarb toffee - it's hot! Prick the pastry with a fork several times as this will act as our steam release.
step 5
Whisk Egg (1) and brush the top of the pastry, this will ensure a well-browned crust.
step 6
Place into the oven and bake for 20 to 30 minutes, or until the pastry is perfectly cooked and the tarte has a good caramelization on the sides.
step 7
Remove from the oven and rest for 2 minutes.
step 8
Carefully invert the pan over a serving plate, letting the tarte drop gently. Serve immediately with a dollop of fresh Thickened Cream (3/4 cup) and Baby Basil (to taste).
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Tags
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Brunch
Shellfish-Free
French
Vegetarian
Dessert
Mother's Day
Summer
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