Today I decided to put on my apron to prepare my favourite tarte tatin . It's the strawberry tarte tatin . So easy to make and so delicious! Because roasted strawberries really enhance their flavour, and in this sweet tarte tatin, with caramelised and roasted strawberries, it tastes like a delicacy from the gods.
Making tarte tatin is really easy, especially if you use a store-bought puff pastry (failing that, you can also make it with shortcrust pastry). What takes more patience is making the caramel, but it's a matter of time and not at all complicated. Once the caramel is made, all you have to do is put in the fruit and the dough and bake.
The truth is that I often turn to tartes tatin for family and guests, and now that the season is approaching I strongly encourage you to make this strawberry tarte tatin. I hope you enjoy it as much as we do at home!
Ingredients
- 800g strawberries (before cutting the stem)
- 170g white sugar
- 60 g butter
- 1 sheet of puff pastry
- Brown sugar for sprinkling
- Cinnamon powder
Preparation
- Place the sugar and the butter cut into small pieces in the Emile Henry tarte tatin pan . Place it on the heat and wait for it to melt. Do not touch the caramel that is forming with any utensil, or it will crystallize. You can move the pan a little to evenly distribute the heat and the caramel.
- Turn on the oven and preheat to 180ºC.
- While the caramel is being made, take the opportunity to remove the stems from the strawberries (now cleaned) and cut them in half lengthwise. You will see in the video where I talk about the Opinel curved-blade knife that I love so much, it is this one ).
- When you see that the caramel has been made (you will see a kind of golden toffee), remove the pan from the heat.
- Dip the strawberries into the caramel, arranging them in circles around the casserole dish. The pretty side of the strawberry should be touching the toffee, and the cut inner side facing up. Make sure they are packed tightly together, as they will shrink when roasted.
- Place in the oven for about 10-15 minutes so that the strawberries begin to roast.
- After that time, remove the mold from the oven and (optionally) sprinkle brown sugar and cinnamon on top of the strawberries.
- Place the puff pastry on top of the strawberries, leaving a layer that covers them completely, and fold the edges so that the dough is a little thicker at the ends.
- Return the pan to the oven and bake for a further 15 minutes, until the pastry is golden.
- Remove the mould from the oven, cover with the plate from the Emile Henry set, and turn it upside down.
- Ready! Let it cool to room temperature. You can serve it with a scoop of cream or vanilla.
Comments
Carmen said:
Hola Claudia,
He seguido la receta al pie de la letra y ha sido un desastre pues las fresas han soltado mucho jugo y es todo líquido.
Que ha podido ocurro
Claudia said:
Qué alegría que la hayas disfrutado!! Un saludo, muchas gracias
M angeles said:
Super buena….para repetir