Rhubarb and Ginger Tarte Tatin

Tarte Tatin, a one-crust upside-down apple pie, was the creation and claim to fame of a pair of French sisters who lived in France's Loire Valley. This version made with fresh Ontario rhubarb and crystallized ginger celebrates spring in a most delicious way.

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Servings: 6

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  • Half pkg (397 g) frozen puff pastry, defrosted (or pastry for 1-crust pie)
  • 3/4 cup (175 mL) granulated sugar
  • 5 cups (1.25 L) chopped (1-1/2 inch/4 cm pieces) Ontario Rhubarb
  • 2 tbsp (25 mL) all-purpose flour
  • 2 tbsp (25 mL) each of butter and water
  • 1/3 cup (75 mL) minced crystallized ginger


  • vanilla ice cream, frozen yogurt or sweetened whipped cream


On floured surface, roll out pastry into circle slightly larger than medium ovenproof skillet; set aside. In large bowl, toss together 2 tbsp (25 mL) of the sugar, rhubarb and flour; set aside.

Place remaining sugar, butter and water in medium ovenproof skillet; cook over medium heat, stirring often, until sugar melts and mixture begins to bubble. Simmer gently, stirring often, for 5 minutes. Remove from heat. Sprinkle ginger evenly over sugar mixture.

Arrange rhubarb in decorative pattern on sugar mixture (pie will be inverted to serve). Sprinkle any remaining flour mixture in bowl over rhubarb. Place pastry over rhubarb in pan; trim to fit. Cut steam vent in pastry. (Tarte can be assembled to this point 1 hour ahead.) Bake in 425°F (220°C) oven for 15 to 20 minutes or until pastry is browned and rhubarb mixture is bubbly. Let cool in pan for 5 to 10 minutes.

Loosen pastry edge; carefully invert tarte onto serving platter. Scrape rhubarb pieces stuck to pan on top. Serve warm topped with ice cream.

TIP: A cast-iron or other ovenproof skillet is perfect for baking this Tarte. If you prefer, melt sugar, butter and water together in small nonstick skillet. Pour into 9-inch (23 cm) pie plate or cake pan. Assemble and bake as above.

Nutritional information

  • Protein: 4.0 grams
  • Fat: 13.0 grams
  • Carbohydrates: 45.0 grams
  • Calories: 313
  • Source of Fibre