This is probably the simplest cake in the world and made with seasonal fruits tastes best! In the recipe in a sweet and sour version, i.e. apple and rhubarb. In addition to the still warm Tarte Tatin you can serve ice cream or whipped cream.
Rhubarb is a source of vitamins A, C, E, potassium, folic acid and fibre. The medicinal variety of rhubarb (medical radiation) has anti-cancer, antioxidant and laxative properties.
- puff pastry (can be ready)
- 5-6 apples
- 3 rhubarb stalks
- 1/4 glass of sugar
- 3-4 tablespoons of butter
Wash apples and rhubarb thoroughly. Peel the apples from the skin and cut them into quarters (or eight if they are large), rhubarb cut them into pieces about 5 cm long. Put butter and sugar into the pan. When the butter with sugar has dissolved and the caramel begins to make caramel, add the fruit to the pan and fry it for about 7-9 minutes until soft. Make sure that the whole fruit is covered with caramel. Grease the grated pan thoroughly with butter to make it easier to remove the dough after baking. Pour the contents of the pan into a baking tin by placing the fruit in the middle so as to leave about 3 cm of space from the edge of the tin.
Then cover everything quickly with French dough (taken straight out of the fridge) by gently pressing the ends of the dough under the fruit. Rinse the dough with a fork before placing it in the oven.
Bake for about 20 minutes at 200 degrees. And now the most difficult part…. helping yourself with a plate, turn the tart upside down because it won’t change the taste, but it looks much nicer! Serve warm with ice-cream, cream or other favorite addition.