Pie "inside-out", which is popular in France. Recipe tatena tart with rhubarb

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In this recipe we will make caramelized rhubarb filling. Top cut of delicious dough. After baking the cake turn it upside down.

Here's a rhubarb pie I turned
Here's a rhubarb pie I turned

Pie Tarte Tatin appeared in France in 1847. It is easy to prepare, but very effective when applying. In the classic version of the stuffing is made from apples, but I decided to cook with rhubarb.

Looking ahead, I will say that the cake turned out delicious. I was worried because of the rhubarb filling is liquid, yet it is very much juice. But my fears were unfounded.

I will not longer to delay the entry, let's cook!

Cooking method

Filling

380 g rhubarb
1 cup sugar (200 g)
4 tablespoons butter (80 g)
1 tablespoon lemon juice (18 g)
¼ teaspoon salt
Filling that I turned
Filling that I turned

First I prepare the stuffing. My rhubarb and peel, cut into small pieces 2-3 cm. I put the pan on the fire and go there all the ingredients. Once the mass has begun to boil, the carcass of approximately 7-9 minutes.

Rhubarb should be mild and some juice to evaporate. The filling is poured into a baking dish and give cool.

Dough

0.5 cups sugar (100 g)
2.5 cups flour (400 gr)
6 tablespoons butter (120 g)
2 teaspoons baking powder (8 g)
0.5 cup vegetable oil (115 gr)
0.3 cups of milk (83 g)
2 eggs
¼ teaspoon salt

While rhubarb filling cools, prepare the dough. All the dry ingredients into a large bowl send a mixer and stirred. Add liquid ingredients and butter to room temperature. I was stirred until homogeneous. The dough becomes quite thick and sticky.

The dough in the photo looks like sand, but it is not as dense
The dough in the photo looks like sand, but it is not as dense

The original recipe was proposed to roll out the dough and to shift to the form. Maybe I did something wrong, but I had to move the dough pieces, as entirely failed to pick it up. If you know how to do best - tell us in the comments.

Baking

Cake bake at 190 ° C for about 30-40 minutes. The dough should redden, but the stuffing must not burn. When the cake is ready, remove it from the oven. Now we need to just flip it, because we have the cake upside-down.

It would be the best rhubarb large. Photos - Yandex. Images
It would be the best rhubarb large. Photos - Yandex. Images

Flip it follows immediately until the cake is still hot. If you linger and allow the cake to cool, the filling stick to the form, and the cake will not pull out.

If done right, the cake easily fall off onto a plate. A small portion of stuffing stuck to the bottom of the form, so I took it off the blade and distributed over the surface of the cake.

Other recipes with rhubarb: Sand cake with meringue and rhubarb

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