Strawberry tart tatin

Dessert

8 servings

Easy

1 hour

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

A yummy melt in your mouth strawberry upside down tart

Ingredients

For the shortcrust pastry:

• 200 g flour (1.6 cups)
• 90 g butter (1/3 cup)
• 60 ml water (1/4 cup)
• a pinch of salt

For the topping:

• 300 g strawberries (2/3 pound)
• 100 g sugar (1/4 cup)
• 70 g butter (1/3 cup)

Preparation

• In a round baking tin put 70 g of butter and 100 g of sugar and caramelize it on a source of heat. It should get a nice dark golden colour. The caramel has to cover all of the base of the baking tin.
• Slice the strawberries and lay them onto the caramel without leaving any gaps.
• Make the pastry by working with your hands the butter, the flour, the water and the salt.
  You should get a nice smooth dough. Now put it in the fridge for 30 minutes wrap it in cling film.
• Take it out of the fridge and with a rolling pin flatten it out and cover well the strawberries. Make a couple of small incisions so the steam will be released during cooking.
• Cook at 180 C for 35-40 minutes until the pastry is nice and golden.
  When cooked leave it to rest for a couple of minutes then turn it upside down with the help of a plate and serve it warm with some cream if you like.

Questions

Photos of members who cooked this recipe