Rhubarb Tart Tatin Recipe

Ingredients:

• 1 pound rhubarb, trimmed and cut into 2-inch pieces
• 1/2 cup sugar
• 4 tablespoons unsalted butter
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions:

1. Preheat oven to 400°F.
2. In a 9-inch cast-iron skillet, melt butter over medium heat. Add sugar and cook, stirring occasionally, until sugar starts to caramelize and turn golden brown, about 8-10 minutes.
3. Add rhubarb to the skillet and cook, stirring occasionally, until rhubarb is softened and mixture is syrupy, about 10-12 minutes.
4. Remove skillet from heat and cool for 5 minutes.
5. Unroll puff pastry and place on top of the rhubarb mixture in the skillet, tucking in the edges. Brush the pastry with beaten egg.
6. Bake in preheated oven until pastry is golden brown and puffed, about 25-30 minutes.
7. Remove from oven and let cool in skillet for 5-10 minutes.
8. Carefully invert skillet onto a plate to release the tart tatin. Serve warm.

Verdict:

This rhubarb tart tatin is a delicious and easy dessert that is perfect for spring and summer. The tartness of the rhubarb pairs perfectly with the sweetness of the caramelized sugar and the buttery puff pastry. The presentation is impressive and will surely impress your guests.

Serving Suggestions:

This tart tatin can be served warm or at room temperature. It can be enjoyed on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.