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Summer Strawberry Tarte Tatin
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
Instructions
STEP 1
Preheat the oven to 220ºC/425ºF/gas ,
STEP 2
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.,
STEP 3
Cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.,
STEP 4
Hull the strawberries, adding them to the pan as you go.,
STEP 5
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.,
STEP 6
Bake in the middle of the oven for 25 minutes, or until golden and puffed up.,
STEP 7
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!),
STEP 8
Cut into 6 and serve with nice round scoops of vanilla ice cream.
Nutrition Facts
(per serving)
Calories:
295 calories
Servings:
6 servings
Carbohydrates:
39 g
Fat:
17 g
Fiber:
3 g
Protein:
2 g
Sugar:
22 g
Meal Effort
Preparation:
28 minutes
Cook:
25 minutes
Total:
53 minutes