Rhubarb tarte tatin

  • 4-6 stalks rhubarb, trimmed, then cut on an angle into largish, even pieces (about 1.5 inch)
  • 1 c sugar
  • 2 T butter
  • 1 T fresh orange juice or Grande Marnier
  • 1 t pure vanilla extract
  • ¼ t salt
  • 1 roll puff pastry

Pre-heat oven to 375°F.

Mix all ingredients but the rhubarb and pastry in a small (8-10 inch) cast-iron skillet. Cook for about five minutes over medium heat until the sugar is fully melted and the mixture is beginning to colour. Add the rhubarb and cook until the rhubarb is tender and caramelized, about 10-15 minutes.

Meanwhile, roll out prepared puff pastry to about ¼ inch thick. Remove rhubarb mixture from the heat and place the skillet on a cookie sheet. Carefully place pastry over the hot mixture, using a wooden spoon to tuck the pastry in around the edge of the pan.

Place in hot oven and bake for about 25-30 minutes or until the pastry is bubbly and golden.

Let sit for a few minutes, loosening the pastry from anywhere it has adhered to the edges of the skillet pan to make it easier to serve. When ready to serve, place a large plate or platter over top and flip so the pastry is on the bottom. This is best done smoothly, in one motion while wearing long oven mitts.

Tarte tatin is at its delicious best served warm with plain yogurt, ice cream or whipped cream.