This Rhubarb Orange Tarte Tatin is a no-fuss way to whip out a French classic with our favourite seasonal fruit. Okay, we know it’s actually a veggie, but either way this is an easy and absolutely fantastic dessert!
Most places have been reveling in the seasonal wonder that is rhubarb for a few weeks now. Us? We’ve been waiting patiently for ours to grow. Or maybe not so patiently…honestly, the rhubarb patch wasn’t quite ready to be picked, but there were a few large enough stalks to make one small dessert, so we went for it! We love rhubarb any which way, especially as a dessert paired with something buttery like pastry. The fat helps cut through the tartness of rhubarb really well. We also love it’s floral fragrance, which pairs really well with similar sweet, fragrant foods. Hence the ubiquitous strawberry-rhubarb pairing. This time we decided to ditch the strawberries and throw in some orange zest to change things up a bit!
We did a little cheating for this recipe. First off, we used store-bought puff pastry for our tarte tatin. Most people are in either the shortbread crust camp, or the puff pastry camp. We aren’t claiming favourites for overall flavour since they are both delicious, but when it comes to ease-of-execution, pre-made puff pastry wins by a landslide. Secondly, rather than creating our caramel on the stove-top, we’re simply tossing all our fruit in a butter/sugar mixture and letting the oven do the work for us, with a helping hand from a bit of cornstarch to thicken. Classic? No. Delicious and easy? Yes and yes!
Do you have a favourite way to enjoy rhubarb? Let us know in the comments! And if you give our recipe a try, make sure you tag us on facebook or instagram, we love to hear from you! Happy baking!!
Rhubarb Orange Tarte Tatin
A quick and easy twist on an old classic
- 1 sheet frozen butter puff pastry, thawed
- ~1 tsp orange zest, or zest of 1/2 an orange
- 2/3 cup granulated sugar + 1 tbsp
- 2 tbsp cornstarch
- 2 tbsp melted butter
- 3 cups fresh rhubarb, chopped
To prep, preheat the oven to 400F and grease a 9 inch metal pie plate generously with butter.
Combine rhubarb, butter, cornstarch and sugar (minus 1 tbsp) together into a bowl and mix to coat. In a smaller bowl, rub the orange zest together with the reserved 1 tbsp of sugar until mixed and not clumping. Add to the rhubarb mixture and toss until combined.
Tip the whole mixture into the bottom of the pie dish and spread evenly, arranging into a pattern if desired. Top with the puff pastry, being sure to tuck the edges of the pastry under the fruit at the edge of the pan. Prick top generously and cut a small cross into the centre of the pan to vent.
Bake in oven for 25 to 30 minutes, or until pastry is golden, puffed and cooked through, and the fruit underneath is bubbling. Let cool in the pan 10 minutes before loosening the edge of the pastry with a knife, then inverting onto a serving plate in a quick motion. Arrange any wayward fruit and serve immediately with ice cream.