To savor in a different way the fruits that will soon flood the markets and fruit shops, Carmen, author of Yerbabuena in the Kitchen , presents us with a delicious strawberry tarte tatin: she moves away from the typical tart that includes apple, and brings us closer to the color and essence of romantic spring. I recommend you try!

Surely almost all of you have already heard about the origin of the famous Tarta Tatín , which is another variant of the apple one. Its peculiarity is that it is an inverted cake, that is, the fruit goes at the bottom and is covered with a dough on top, which can be broken, puff pastry, etc.

The origin is attributed to the Tatín sisters, who ran the hotel with the same name in Lamotte-Beuvron. According to the most accepted tradition, the mistake of one of them caused her to overcook the apples and in order not to waste them, she covered them with a dough on top, baked them and then turned them over, giving rise to this well-known and exquisite variant of French cuisine.

Both for its ingredients and for its preparation, the Tatin tarte is the easiest to prepare, with only sugar, butter, puff pastry and your favorite fruits, they will give the outstanding note to that lunch, snack or even dinner.

On this occasion, I have opted for strawberries, I really enjoy when this time of year arrives and the markets are filled with an intense red with them, you can almost breathe that spring is just around the corner.

The other ingredient that I have used has been rhubarb: its acid flavor combines perfectly with strawberries and, although not very well known in our country, it is becoming more common every day to find it in specialized greengrocers, although it is a bit expensive; I encourage you to try it, it will surely surprise you.

And how could it be otherwise, since the Tatin is one of my favorite cakes, and of French tradition, for its preparation I have used this beautiful mold by Emilie Henry , both for the quality of its finishes and for its designs to each one more nice, this signature ceramic molds is one of my favorites. In addition, with it you will have two in one, since in it you can prepare the caramel, then take it to the oven and as a climax present this magnificent cake on the included tray... IMPOSSIBLE TO RESIST SUCH GENIUS!

In the photo, the Kitchen Craft fruit basket .

Ingredients: (Mold 30 cm)

  • 500g strawberries
  • 300g rhubarb
  • 200g sugar
  • 50g butter
  • 1 purchased puff pastry sheet


Wash the strawberries, dry them and cut them lengthwise. Wash the rhubarb and cut it into pieces of about 4 centimeters (it is not necessary to remove the threads, when they cook they fall apart and are imperceptible).

We put the mold on the fire and add the sugar reserving a couple of tablespoons and the butter cut into pieces, let it cook at medium temperature until we see that the whole turns a golden tone or toffee color. Remove from heat and let warm.

Preheat the oven to 180º. Place the strawberries in the mold so that the smooth part of the strawberries is facing up, and the curved part is in contact with the caramel. We alternate with the rhubarb in a decorative way. Don't mind if they are a bit assembled, when they cook, they will shrink a bit and it is convenient that there are no gaps.

Bake at 170º for 20 minutes, when half the time has passed, sprinkle the reserved sugar and continue cooking.

After this time, we stretch the puff pastry a little with the rolling pin. We take the mold out of the oven and adapt the puff pastry in it, tucking it around taking care not to move the fruit. With the surplus of the puff pastry we make a border around it.

Bake at 170º for around 20 minutes or until we see that the puff pastry is golden. Turn off the oven and leave the tart in the oven for about 10 minutes with the door ajar so that the caramel and the juices from the strawberries concentrate a little when they warm up.

We take out and turn the cake, being careful not to burn ourselves with the caramel. Present as is or with creme fraîche or ice cream and serve immediately.


Carmen said:

Irene puedes hacerla perfectamente solo con las fresas sin el ruibarbo,
añadiendo mas cantidad de las que pongo el receta, manteniendo igual los tiempos de cocción.
Espero que hagas la tarta, ya nos dirás.

Irene said:

¿Y hacerla sin el ruibarbo, cómo lo veis? ¿Un sustituto o solo fresas?
Gracias, es que me da “pelusa” la toxicidad del ruibarbo…

Marisa said:

La pinta es estupenda. Habra que hacerla para ver si sabe tan bien como parece.

Carmen said:

Personalmente solo conozco al ruibarbo por ese nombre. Solo se come la parte del tallo que es de un rojo intenso, las hojas no se utilizan porque son tóxicas. Puedes encontrarlo en fruterías especializadas.

pepa said:

Con q otro nombre se conoce el ruibarbo.gracias

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