Shadaé’s Rhubarb Tarte Tatin
shadaé williams has been practicing home cooking ever since she was able to reach her parents’ stove. influenced by her jamaican-american heritage, the content creator develops unexpected flavor profiles that seamlessly combine sweet and savory. over on her instagram (@shadaewilliams), shadaé shares intuitive recipes paired with gorgeous photography, ensuring you’ll want to try your hand at every meal she posts.
Ingredients
- 5 stalks rhubarb
- 1 large shallot
- 1/2 stick butter
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 1 puff pastry sheet
Instructions
- 1
Add half stick of butter to your cast iron Always Pan on medium-high. Heat until butter is browned.
- 2
Thinly slice shallots and add to cast iron Always Pan until crispy, then remove.
- 3
Add brown sugar and heavy cream to butter and mix until sugar is dissolved and caramel is bubbly.
- 4
Turn off heat and add in evenly cut pieces of rhubarb, curved-side down in cast iron Always Pan.
- 5
Place the puff pastry sheet on top, carefully tucking in the sides between the side of the cast iron Always Pan and rhubarb.
- 6
Poke small holes in top of puff pastry and bake at 400°F for 20 minutes.
- 7
Let cool and flip the tarte.
- 8
Enjoy with ice cream or yogurt and any of your favorite toppings!
Cook it from the original
This recipe comes from fromourplace.fr. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fromourplace.fr