It’s berry season folks, so it’s time to grab some plump, juicy strawberries and whip up this super easy Strawberry Tarte Tatin. So delicious topped with fresh whipped cream or vanilla ice cream.
Oh summer berries, how do I love thee?? Let me count the ways.
Strawberries, blueberries, blackberries, you name it and New Jersey, the Garden State’s got it!
And one of my favorite desserts to whip up during berry season is this super duper simple Strawberry Tarte Tatin.
Why You’ll Love this Recipe
I know what you’re thinking. Fancy name? It’s gotta be difficult to make, right? Wrong.
It may have a fancy schmancy name, but a tarte tatin is not hard to make, especially when you use store-bought puff pastry.
It’s made with a mere 6 ingredients, 7 if you serve it topped with vanilla ice cream, and it takes just 20 minutes to prepare and about 30 minutes to bake. See? I told you.
Ingredients You’ll Need
- store-bought puff pastry
- fresh strawberries
- lemon
- granulated sugar
- unsalted butter
- vanilla extract
- vanilla ice cream (optional)
If you’re not familiar with a tarte tatin, it’s a classic French dessert that’s traditionally made with apples. The apples are caramelized in butter and sugar, then topped with a pastry and once it’s baked it’s inverted onto a serving platter.
Why limit all the tasty fun to apples? Since it’s strawberry season, and I’m a total sucker for big, sweet, juicy strawberries, I decided to swap out the apples for strawberries. And I’m thinking I might like my tarte tatin better with berries from now on!
Step-By-Step Instructions
The first step will be to unfold your puff pastry sheet on a lightly floured surface and roll it out to a circle that’s about an inch larger than your skillet. Prick the pastry with a fork (as pictured) and place it on a large baking sheet. Place it in the fridge.
The second step will be to slice your strawberries in half and then add them to a large bowl. Toss the berries with the lemon juice and set aside.
The third step is to add your sugar to a 9-10-inch skillet over medium heat. Stir often as the sugar begins to melt. Continue to cook for 4-5 minutes until lightly browned and smooth. Remove from the heat and add your butter and vanilla, mixing until melted and smooth.
The fourth step is to place your strawberries, cut-side down in a single layer on top of the caramel mixture. Place the puff pastry over the fruit and fold the edges into the sides of your skillet.
The last step is to place your skillet on a baking sheet and bake for 25-30 minutes or until the pastry is lightly browned and you can see bubbling around the edges of the pastry.
You’ll remove your tarte tatin from the oven and let it rest for about 10-15 minutes before inverting it onto a serving platter. You want to be very careful when inverting the tarte tatin. Use oven mitts if the skillet is still warm and top the skillet with your platter, hold them both together nice and tight and flip it quickly. If any of the berries still to the skillet, just remove and add to the tart on your platter.
I like to serve mine warm topped with vanilla ice cream.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Strawberry Tarte Tatin
If you have a tarte tatin pan, by all means use that, but if you don’t an oven-proof skillet that’s about 9-10 inch will do the trick.
If you’re out berry picking and plan to use those berries, try to pick nice big ones.
This is also delicious topped with fresh whipped cream.
More Delicious Summer Berry Desserts to Enjoy
Strawberry Tarte Tatin
Print Recipe Pin RecipeIngredients
- 1 sheet frozen store-bought puff pastry, thawed
- 1 pound strawberries, rinsed and hulled
- 1 tsp. lemon juice
- 1/2 cup granulated sugar
- 4 Tbsp. unsalted butter
- 1 tsp. vanilla extract
- vanilla ice cream, optional for serving
Instructions
- Preheat oven to 400 degrees.
- Unfold your puff pastry sheet on a lightly floured surface and roll it out to a circle that's about an inch larger than your skillet. Prick the pastry with a fork (as pictured) and place it on a large baking sheet. Place it in the fridge.
- Slice your strawberries in half and then add them to a large bowl. Toss the berries with the lemon juice and set aside.
- Add your sugar to a 9-10-inch skillet over medium heat. Stir often as the sugar begins to melt. Continue to cook for 4-5 minutes until lightly browned and smooth. Remove from the heat and add your butter and vanilla, mixing until melted and smooth.
- Place your strawberries, cut-side down in a single layer on top of the caramel mixture. Place the puff pastry over the fruit and fold the edges into the sides of your skillet.
- Place your skillet on a baking sheet and bake for 25-30 minutes or until the pastry is lightly browned and you can see bubbling around the edges of the pastry.
- Remove your tart from the oven and let it rest for about 10-15 minutes before inverting it onto a serving platter. You want to be very careful when inverting the tart. Use oven mitts if the skillet is still warm and top the skillet with your platter, hold them both together nice and tight and flip it quickly. If any of the berries still to the skillet, just remove and add to the tart on your platter.Serve warm topped with vanilla ice cream or freshly whipped cream, if desired.
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