Rhubarb Tarte Tatin
This post is part of a #ReadIt&Eat partnership
By Gaby Weir Vera
Bonjour! Welcome to my kitchen, where today the pages of a good book meet the flavors of France.
I'm thrilled to partner with Read it & Eat to share their Blind Date With A Book Box! This box surprised me with a copy of "Death and Croissants" and a bag of tangy sour gummies - the perfect pairing! Not only do you get a handpicked book & gourmet treats, but $1 from every box sold fights hunger in Western New York.
As I turned the pages of 'Death and Croissants', I couldn't help but crave the flaky, buttery goodness of French pastry dough for breakfast. And what better way to satisfy that craving than with a classic , elegant, and delicious Tarte Tatin, made with fresh rhubarb from my garden and puff pastry?
This book, 'Death and Croissants', is a delightful mystery that follows Richard, a quiet Englishman running a B&B in the Loire Valley, as he navigates a web of secrets and lies. But what drew me in was the way the author wove together the beauty of France, the joy of food, and the thrill of the mystery.
I'm so grateful to have discovered Read it and Eat's Blind Date with a Box, which brought this book and so many others into my life. If you're looking for a culinary adventure with a side of mystery, I invite you to try Read it and Eat for yourself.
Now, let's get baking!
Rhubarb Tarte Tatin
Ingredients:
- 3-4 med-large rhubarb stalks, sliced at an angle
- ⅔ cup plus 2 tbsp raw cane sugar
- 6 tbsp salted butter, European style preferably
- 1 sheet all-butter puff pastry, store-bought or homemade
Preparation:
1. Slice the rhubarb at an angle and place in a bowl. Add 2 tbsp of sugar and toss to coat. Let sit for 4 hours to allow the sugar to draw out the liquid from the rhubarb, making it "sweat". Reserve the resulting liquid for other uses (such as making jam with other rhubarb and/or strawberries). Drain the rhubarb slices before proceeding.
2. Preheat oven to 375°F (350°F convection).
3. Thickly coat the bottom of an 8-9 inch cast iron skillet with butter. Sprinkle sugar evenly on top.
4. Arrange the drained rhubarb slices in a spiral shape, starting from the center of the skillet and working your way outwards.
5. Roll out puff pastry to ⅛-inch thickness. Cut out a circle to fit the skillet and place over the rhubarb.
6. Tuck pastry around rhubarb pieces, hugging them firmly.
7. Cook on stovetop over medium heat until golden-brown juice bubbles around edges (3 minutes).
8. Increase heat to achieve a boil, then transfer to the oven and bake for 30 minutes or until pastry is browned and firm.
9. Let cool for 5 minutes, then invert onto a serving plate. Serve warm with strawberry skyr or full-fat yogurt.
