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Simple Strawberry Tarte Tatin with Vanilla Syrup


Ingredients – makes 6

1 large punnet/chip strawberries or 18-24 small/medium strawberries (enough to fit 3 to 4 in each muffin tin base)

2 Tbsp Equagold Vanilla Syrup

100g ready bought puff pastry or 1 sheet


Method
  1. Preheat oven to 180C, fan bake
  2. Wash & hull the strawberries and place in a bowl with the vanilla syrup
  3. Toss the strawberries through the vanilla syrup.
  4. Using large muffin tin (6 per tin normally) place 3 to 4 strawberries in the base of each tin
  5. Roll out the puff pastry to 1/2 ich if not using a ready rolled sheet
  6. Using a large cookie cutter, slightly larger than the top of your muffin tins so there is enough pastry to tuck down the sides, cut out 6 pastry circles and place each one on top of the strawberries
  7. Tuck the pastry down the sides with a butter knife around the strawberries to make a little shell that will hold the strawberries once turned out.
  8. Bake in the oven on the top shelf for 20-25 minutes, until golden brown.
  9. Remove from the oven and cool for 5 minutes.
  10. To turn the tarts out, use a rubber spatula and slide it under the pastry and strawberries and turn the whole tart over.

I tried turning the whole tin over but that didn’t work so it is best to remove them one by one.

Serve warm as they are or with whipped cream
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