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Three-ingredient strawberry palmier tarte tatin

One strawberry palmier tarte tatin

Three-ingredient strawberry palmier tarte tatin

Name: Three-ingredient strawberry palmier tarte tatin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 500g ripe strawberries hulled and halved; 75g golden caster sugar; 320g ready-rolled puff pastry; vanilla or clotted cream ice cream to serve

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 35 mins

plus 1 hr macerating

A star rating of 3.5 out of 5.2 ratingsRate

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Think of this dessert like an elevated strawberry jam tart. As impressive as it looks, it's made with just three ingredients. Enjoy with vanilla ice cream

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g ripe strawberries

hulled and halved
75g golden caster sugar
320g ready-rolled puff pastry
vanilla or clotted cream ice cream

to serve

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Nutrition: Per serving

kcal291
fat14g
saturates7g
carbs34g
sugars18g
fibre5g
protein4g
salt0.5g

Method

step 1

Toss the strawberries with 2 tbsp of the sugar in a large bowl and set aside to macerate for about 1 hr.
step 2

Unravel the pastry on its baking parchment, sprinkle over 2 tbsp of the sugar, roll it back up again (without the parchment), then stand it upright and squash it down into a rough disc. Roll the pastry disc out into a circle that will fit your pan (we used a 30cm ovenproof frying pan).
step 3

Heat the oven to 220C/200C fan/gas 8. Drain the berries, reserving the juices. Scatter the rest of the sugar into the ovenproof frying pan and drizzle in the reserved juices. Put the pan over a high heat and melt the sugar until it starts to caramelise. Turn off the heat and arrange the strawberries in the pan in a single layer, rounded-side down.
step 4

Drape the pastry over the strawberries, then tuck in at the edge. Bake in the oven for 30 mins until the pastry has puffed up and turned deep golden. Carefully invert the hot pan onto a serving plate. Serve the tarte tatin hot with good vanilla or clotted cream ice cream.

Recipe from Good Food magazine, July 2024

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A star rating of 3.5 out of 5.2 ratings

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