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Summer strawberry tarte tatin

Summer strawberry tarte tatin

With Pimm's and vanilla

Summer strawberry tarte tatin

35 mins

Not Too Tricky

serves 6

About the recipe

Light, golden puff pastry with soft juicy fruit and crisp caramel is a brilliant combination. Serve with a scoop of ice cream for the perfect contrast to this warm, sticky pud.


nutrition per serving

340

Calories


15g

Fat


9.3g

Saturates


24.4g

Sugars


0.2g

Salt


3.1g

Protein


42.6g

Carbs


4.6g

Fibre


of an adult’s reference intake

Ingredients

1 vanilla pod

100g golden caster sugar

600g large ripe strawberries

1 x 320g pack of ready-rolled all-butter puff pastry

70ml Pimms

vanilla ice cream, to serve

Top Tip

OTHER BRILLIANT COMBOS:

– Peach & apricot with Cointreau & vanilla

– Apple & pear with brandy & vanilla

– Pineapple with rum & vanilla

Method

  1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Split the vanilla pod lengthways and scrape the seeds into a 28cm non-stick ovenproof frying pan on a medium heat, then throw in the pod, Pimm's and add the sugar.
  3. Cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.
  4. Hull the strawberries, adding them to the pan as you go.
  5. Unroll the pastry and lay over the strawberries, then use a wooden spoon to push the edges down inside the pan. Trim off the excess pastry to patch up any little gaps, if needed.
  6. Bake in the middle of the oven for 25 minutes, or until golden and puffed up.
  7. Remove the pan from the oven and very carefully, but confidently, turn the tart out onto a plate or a board slightly bigger than the pan. (Make sure you’re wearing oven gloves!)
  8. Cut into 6 and serve with nice round scoops of vanilla ice cream.

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