Rhubarb Tarte Tatin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a 9-inch ovenproof skillet, melt the butter over medium heat.
• STEP 3.Add the sugar and cook until it starts to caramelize, about 5 minutes.
• STEP 4.Remove from heat and arrange the rhubarb slices in a single layer on top of the caramel.
• STEP 5.Roll out the puff pastry to fit the skillet and place it over the rhubarb, tucking in the edges.
• STEP 6.Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
• STEP 7.Remove from the oven and let it cool for a few minutes.
• STEP 8.Place a serving plate over the skillet and carefully invert the tart onto the plate.
• STEP 9.Serve warm with a scoop of vanilla ice cream.

Cooking Tips

• Make sure to use an ovenproof skillet that can go from stovetop to oven.
• Be careful when inverting the tart onto the serving plate, as the caramel can be hot and sticky.
• You can use frozen puff pastry if you don't have time to make it from scratch.

Storage and Serving

• This tart is best served warm, straight from the oven.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the tart in a preheated oven at 350°F (180°C) for about 10 minutes.