Strawberry Tarte Tatin
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.
Servings: 6 servings
Ingredients
- 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.
Notes
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.