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St. Patrick's Day: Irish Tarte Tatin

Source of Recipe


Darina Allen



List of Ingredients



• 2 pounds rhubarb, trimmed and cut into 1-inch pieces
  
• 1-1/4 cups sugar, plus additional if needed
  
• .
  
• -- For the Scone Dough --
  
• 2-1/2 cups all-purpose flour
  
• 2 Tbsp superfine sugar
  
• 1 heaping tsp baking powder
  
• Pinch salt
  
• 4 Tbsp (1/2 stick) unsalted butter, cut into medium dice
  
• 1 egg
  
• 3/4 cup milk, plus more if needed
  
• 1 egg, beaten, for the wash
  
• Sugar, for sprinkling
  






Instructions



1. Preheat the oven to 450 degrees. Put the rhubarb into a 9- x 2-inch round pie pan or heavy stainless-steel pan and sprinkle it with the sugar. Taste the rhubarb and add more sugar, if needed.
   
   
2. In a bowl, sift all the dry ingredients for the scone dough. Rub the butter into the flour until the mixture resembles coarse bread crumbs. Whisk the egg with the milk. Make a well in the center of the dry ingredients, pour in the liquid all at once, and mix to a soft dough. Turn out onto a floured board and roll into a 9-inch round about 1 inch thick. Place this fat disc on top of the rhubarb and tuck in the edges neatly. Brush with a little of the beaten egg and sprinkle generously with sugar.
   
   
3. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350 degrees for about 30 minutes more, or until the top is crusty and golden and the rhubarb soft and juicy.
   
   
4. Remove the pan from the oven and allow to sit for a few minutes. Put a warm plate over the top of the pan and turn it upside down so that the pie comes out on the plate.
   
   
5. Serve warm with, Darina Allen recommends, light brown sugar and cream. I can think of nothing nicer. For those who cannot contemplate rhubarb without custard, a good cold dollop of the stuff would be an obvious, but rewarding, choice.
   
   Makes 6 servings.