Can you believe you only need 5 ingredients to make these beautiful strawberry tarte tatins? These sweet fruit tarts would be a great addition to any summer dinner menu or afternoon tea stand – serve them with a generous dollop of creme fraiche or vanilla ice cream for a truly special dessert that is ready in less than an hour.
- 4tbsp caster sugar
- 1 vanilla pod, split, seeds scraped out (or 1⁄2tsp vanilla extract)
- 30g butter
- 16 fairly large strawberries, hulled
- 200g puff pasty
- You will need:
- Tray of 4 x Yorkshire pud tins
Set the oven to 220°C/425°C/Gas Mark 7. Heat the sugar with the vanilla seeds in a small non-stick pan over a medium heat and stir occasionally until the sugar dissolves and then caramelises. Quickly pour into the tins. Add a small knob of butter to each onen then arrange halved strawberries, cut side up, in a floral patter on the caramel.
Roll out the pastry on a lightly floured surface to a 20 x 20cm (8 x 8 in) square. Cut out 4 x 10cm (4in) rounds and place on top of the fruit in the tins. Bake for 20-25 mins until the pastry is well risen and golden. Leave for 10 mins, then slide a knife around the edges and turn them out on to paper. Serve warm on plated with crème fraiche.
Top tip for making Strawberry tarte tatins
If you don’t have Yorkshire pud tins, make a large tart in 20-23cm (8-9in) shallow cake tin (not loose-based).