Summer strawberry tarte tatin
With Pimm's and vanilla
35 mins
Not Too Tricky
serves 6
About the recipe
Light, golden puff pastry with soft juicy fruit and crisp caramel is a brilliant combination. Serve with a scoop of ice cream for the perfect contrast to this warm, sticky pud.
Ingredients
1 vanilla pod
100g golden caster sugar
600g large ripe strawberries
1 x 320g pack of ready-rolled all-butter puff pastry
70ml Pimms
vanilla ice cream, to serve
Top Tip
OTHER BRILLIANT COMBOS:
– Peach & apricot with Cointreau & vanilla
– Apple & pear with brandy & vanilla
– Pineapple with rum & vanilla
Method
- Preheat the oven to 220ºC/425ºF/gas 7.
- Split the vanilla pod lengthways and scrape the seeds into a 28cm non-stick ovenproof frying pan on a medium heat, then throw in the pod, Pimm's and add the sugar.
- Cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.
- Hull the strawberries, adding them to the pan as you go.
- Unroll the pastry and lay over the strawberries, then use a wooden spoon to push the edges down inside the pan. Trim off the excess pastry to patch up any little gaps, if needed.
- Bake in the middle of the oven for 25 minutes, or until golden and puffed up.
- Remove the pan from the oven and very carefully, but confidently, turn the tart out onto a plate or a board slightly bigger than the pan. (Make sure you’re wearing oven gloves!)
- Cut into 6 and serve with nice round scoops of vanilla ice cream.
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