Rhubarb Tarte Tatin served with Mascarpone is an outstanding British dessert of impeccable quality, flavor and texture. You’ll love every bite of this treasure.
Rhubarb Tarte Tatin served with Mascarpone
Author: Marianne Lumb, Courtesy of Master Chef
Recipe type: Baked Goods
- 7 ounces frozen puff pastry, defrosted, chilled
- 6 sticks rhubarb, fresh, cleaned
- 5 1/2 ounces unsalted butter, softened
- 4 1/2 ounces granulated sugar
- grated zest of lemon
- 2 vanilla bean pods, each split and cut in 4 pieces
- 7 ounces Mascarpone
- Preheat the oven to 375 degrees F and get out 4 heatproof blini pans. Roll the puff pastry to about 1⁄8-inch thick and cut into 4 disks with a diameter slightly larger than the pans. Prick each disk and leave to chill in the fridge.
- Choose the thicker pieces of rhubarb and cut to fit the 4 pans perfectly in 2 layers. Cover the base of each pan with the butter and then sprinkle over the sugar, orange zest, and a piece of vanilla pod, and then add the rhubarb pieces.
- Cook the rhubarb on a very high heat on the stovetop for about 10 minutes to reach a good, bitter caramelization.
- Check by carefully lifting up the rhubarb with a palette knife, but do not be tempted to stir the rhubarb.
- Cover each pan carefully with a disk of puff pastry, allowing the pastry to tuck just inside the pans. Place the pans on a baking sheet and cook for 20 to 30 minutes, or until the puff pastry is perfectly cooked and the tartes have a good caramelization. Remove from the oven and allow to rest for a few minutes.
- Carefully invert each pan onto a plate, letting the tarte drop gently down. Serve immediately, each topped with a scoop of mascarpone cheese and a remaining piece of vanilla pod, to decorate.