Ingredients
-
½ recipe Flaky Butter Crust
-
All-purpose Flour
-
1 cup (200 g) packed dark Brown Sugar
-
1 stick (113 g) good-quality, grass-fed Unsalted Butter
-
1 teaspoon Vanilla Bean
-
Pinch Kosher Salt
-
2 pounds (906 g) Rhubarb
-
Freshly Whipped Cream
Directions
The bright acidity of the rhubarb acts much like lemon in a buttery sauce. It makes the butter taste more like butter. When you serve the traditional apple version, you would usually accompany it with a dollop of whipped cream. Same goes for this version, although it doesn’t really need it!
Steps
|
1
Done
|
Position a rack in the center of your oven and preheat the oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
|
Remove the pie dough from the fridge and remove the plastic wrap. If your dough has been chilled overnight, it will need to sit at room temperature a bit before rolling—this will take 10 to 15 minutes. Lightly flour your work surface and roll the pie dough out to a 13-inch round that is ⅛ inch thick. Transfer the dough to the prepared baking sheet and chill until ready to use. |
|
3
Done
|
Place a 10-inch cast-iron skillet over medium heat. When the skillet is hot, combine the brown sugar, butter, vanilla, and salt in the skillet. As the sugar and butter melt, swirl the mixture around to coat the bottom of the pan. Cook until the sugar has completely melted and the mixture boils vigorously, about 10 minutes. Remove the skillet from the heat and let it cool for 5 minutes. |
|
4
Done
|
Remove the crust from the refrigerator. Arrange the rhubarb pieces in the skillet, covering the entire bottom of the pan and squeezing in as many as you can. Lay the crust over the rhubarb and fold the extra dough at the sides of the pan over onto itself to create a ring around the tarte. |
|
5
Done
|
Bake until the crust is a deep golden brown and the juices bubble at the edges of the skillet, about 45 minutes. Remove the skillet from the oven and allow the tarte to cool for 20 minutes. Loosen the crust with a paring knife. Place a serving plate on top of the skillet and, holding onto it with oven gloves or a thick kitchen towel, carefully invert the skillet to release the tarte. Serve warm, with the whipped cream, if desired. Store leftovers at room temperature for 1 day. |
