Last strawberry recipe for the month – this sumptuous take on a tarte tatin, one of my favorite classic French desserts.
I’ll say it – the first time I made this was a bit of a disaster. The pastry was rolled too thin, the strawberries gave off too much liquid, and I maybe flipped the tart too early. But you live and learn!
So now I know: roll the puff pastry a bit thicker than normal (than you would for apples) to contain the deliciousness of the combination of caramel and the strawberry juice. Let cool slightly before turning over and serve warm.
And when you do it right, there is something a bit magical about the sweet, delicate berries against the crunchy, buttery pastry.
ps. The July ingredient of the month will be a free-for-all – leave your suggestions in the comments, and I will cook with all/any of them!
- 2.5 cups strawberries, hulled and halved
- 3 T water
- 1/3 cup sugar
- 1 T vanilla bean paste
- 1 T dark honey
- 4 T coconut oil (or 3 T butter)
- 1 sheet puff pastry
1. Preheat oven to 390F. Make the caramel first – in a saucepan (or in a cast-iron pan, if you plan to use it to bake off the tart), combine sugar, honey, vanilla bean paste, butter or coconut oil, and water. Bring to a slight simmer, cook until golden brown. Take off heat, the caramel will keep cooking/darkening for a bit.
2. Layer the strawberries on the bottom of your cake pan or cast-iron pan on top of the caramel.
3. Roll the pastry – but not too thinly – and lay and pinch around the top of the pan tightly. Prick with a fork lightly in a few places. Bake for 20-25 minutes until pastry is a nice golden brown. You may also see the syrup bubbling a little bit.
4. Let stand and cool slightly so that the syrup thickens, then flip and serve immediately.