Summer strawberry tarte tatin

With Pimm's and vanilla

Summer strawberry tarte tatin

Serves Serves 6
Time Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 340 17%
  • Fat 15g 21%
  • Saturates 9.3g 47%
  • Sugars 24.4g 27%
  • Salt 0.2g 3%
  • Protein 3.1g 6%
  • Carbs 42.6g 16%
  • Fibre 4.6g -
Of an adult's reference intake
Tap For Method


  • 1 vanilla pod
  • 100 g golden caster sugar
  • 600 g large ripe strawberries
  • 1 x 320 g pack of ready-rolled all-butter puff pastry
  • 70 ml Pimm's
  • vanilla ice cream , to serve
Tap For Method

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Tap For Ingredients


  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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