Strawberry Tarte Tatin with Vanilla Chantilly Cream

So the weekend has rolled around once again, and with it being an absolutely downright miserable day, I decided that something sweet, warm and comforting was appropriate. I’m a little over chocolate, so I decided to make an apple tarte tatin, celebrating my new oven-proof frying pan.

However when entering my local Coles, I came across these beautiful pallets of strawberries… two boxes for $6! I scooped them up straightaway. I can’t believe how bright and juicy they were, considering the sucky winter we’ve been having. They were the perfect antidote to a cold, overcast day 🙂

A strawberry tarte tatin it would be. I found a recipe off donnahay.com.au and made some minor adjustments to it.

You will need:

  • About a punnet and a half of strawberries, depending on their size;
  • 30g butter;
  • 1/4C (55g) caster sugar;
  • 1 + 1/2 tablespoon water;
  • 1 teaspoon vanilla paste;
  • butter, for greasing;
  • 2 sheets puff pastry sheets
  • Vanilla Chantilly cream, to serve (see below)

1. Wash, slice and hull the strawberries.

2. Grease four ramekins/pie dishes and arrange the strawberries at the bottom.

3. Preheat the oven to 200 degrees Celcius. Place the butter, sugar, water and vanilla in a saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil and cook until golden. Remove from heat and spoon over the strawberries.

4. Place one sheet of pastry directly on top of the other and roll with a rolling pin until the two are joined. Cut circles out of the pastry just slightly larger than the circumference of your ramekins. Place on top of the strawberries and tuck in the edges as best you can.

5. Place the dishes on a baking tray and bake the tarts for 20 minutes or until the pastry is puffed and golden. Leave to rest for 10 minutes.

In the meantime, make your Chantilly cream. You will need:

  • 100ml thickened cream;
  • 1 teaspoon caster sugar;
  • 1 dab vanilla bean paste.

Place all of the ingredients in a small bowl and whisk until soft peaks form.

To serve, run a butter knife around the edge of the ramekins, then place a plate on top. Flip the whole thing over, and remove the ramekin. There’s a fair bit of strawberry soup, more soup than you would get if you used traditional apples instead, but the flavour was deliciously jammy and not overly-sweet. Serve warm with a quenelle of your Vanilla Chantilly cream.

A perfect winter dessert! Om nom nom.

2 Comments Add yours

  1. mydearbakes says:

    Wow you are not only good baking but also photography! Marvelous! =)

    1. Cath Chen says:

      Thanks! I just use a Canon point & shoot.

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