Today I felt like putting on the apron to prepare my favorite tarte Tatin. This is the strawberry tarte Tatin, so simple to make and absolutely delicious! Because roasted strawberries intensify their flavor, and in this sweet tarte Tatin, with caramelized, roasted strawberries, it tastes like a divine treat.
Making tarte Tatin is really easy, especially if you use store-bought puff pastry (alternatively, you can also use shortcrust or pie dough). What takes more patience is making the caramel, but it's just a matter of time, not difficulty. Once the caramel is ready, you only need to add the fruit, the dough, and bake.
Honestly, I often turn to tarte Tatins for family gatherings and when I have 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 removing the stem)
- 170g white sugar
- 60 g butter
- 1 griddle of puff pastry
- Brown sugar for sprinkling
- Ground cinnamon
Preparation
- Put in the Emile Henry tarte Tatin pan the sugar and the butter cut into pieces. Place it over the heat and wait for it to melt. Do not touch the caramel as it forms with any utensil, or it will crystallize. You can move the pan a little to even out the distribution of heat and caramel.
- Turn the oven on and preheat to 180 ºC.
- While the caramel is forming, take the stems off the strawberries (already cleaned) and cut them in half lengthwise. You'll notice in the video I mention the curved-blade Opinel knife that I love so much, it's this one).
- When you see the caramel has formed (you'll notice a sort of golden toffee), remove the pan from the heat.
- Place the strawberries in the caramel, arranging them in circles across the pan. The pretty side of the strawberry should be in contact with the toffee, and the cut inner side facing up. Pack them tightly, because they will shrink as they roast.
- Put it in the oven for about 10–15 minutes so the strawberries begin to roast.
- After that time, remove the pan from the oven and (optionally) sprinkle brown sugar and cinnamon over the strawberries.
- Lay the puff pastry over the strawberries so it forms a sheet that completely covers them, and fold the edges so the dough is a bit thicker at the ends.
- Return the pan to the oven and bake for another 15 minutes, until the dough is golden.
- Remove the mold from the oven, cover with the plate that is part of the Emile Henry Set, and turn it over.
- Done! Let cool to room temperature. You can serve it with a scoop of cream or vanilla ice cream.
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