Strawberry tart tatin
A yummy melt in your mouth strawberry upside down tart
Ingredients
8
For the shortcrust pastry:
For the topping:
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Preparation
Preparation25 min
Cook time35 min
- 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.