Apple Rhubarb Tarte Tatin

The last of fall’s storage fruits and the first fruits of spring are a delicious way to welcome the new season. With notes of orange peel and coriander, Bentonville Brewing Company’s Witbier simmers into a caramel that unites the sweetness of apple and bracing tartness of rhubarb. Can’t get your hands on the Witbier? Try Ozark’s Belgian Style Golden Ale or Fossil Cove’s La Brea Brown.
By / Photography By Dorothy Hall | March 01, 2016

Ingredients

  • 1 sheet puff pastry, thawed in the refrigerator
  • ½ cup (4 fluid ounces) Bentonville Brewing Company’s Witbier
  • ½ cup granulated sugar
  • 2 tablespoons unsalted butter
  • 4 or 5 Arkansas Black apples (approximately 3 pounds)
  • 8 ounces fresh or frozen rhubarb, cut into ½-inch slices

Preparation

1. Preheat oven to 425°.

2. On a lightly floured surface, roll puff pastry 1/8-inch thick, and cut into a circle slightly larger than your cast iron skillet.

3. Combine beer and sugar in the cast iron skillet, and stir to combine. Add butter to the pan, and heat over medium until sugar completely dissolves and turns a medium amber color. Remove the pan from the heat, and set aside. The caramel will continue to darken to a deep amber color with carryover cooking heat.

4. Meanwhile, peel, quarter, and core the apples. Cut each quarter into thick slices lengthwise.

5. Scatter the rhubarb pieces over the caramel in the pan. Arrange the apple slices on top. Cover fruit with the puff pastry, tucking the edge of the dough into the pan.

6. Bake until puffed and deeply golden, 40 to 45 minutes. Cool for 5 minutes before inverting the Tarte Tatin onto a plate. Serve with yogurt, whipped cream, or ice cream.

Ingredients

  • 1 sheet puff pastry, thawed in the refrigerator
  • ½ cup (4 fluid ounces) Bentonville Brewing Company’s Witbier
  • ½ cup granulated sugar
  • 2 tablespoons unsalted butter
  • 4 or 5 Arkansas Black apples (approximately 3 pounds)
  • 8 ounces fresh or frozen rhubarb, cut into ½-inch slices
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