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Simple Strawberry Tarte Tatin with Vanilla Syrup

It may be a tad early for strawberries, most currently in the shops are still from overseas but rumour has it from the man in the know at Best Berries (my hubby) is that they are just about to pick their first crop. I have been doing a bit of photography for him to glam up their website site a bit, hubby even pilfered my camera to take shots of their new swanky strawberry chariot.

To kick start the season off, here is a very simple recipe with few ingredients, I have been experimenting with Equagold Tahitian Vanilla Syrup which was one of our generous Conference Sponsors this year. Thank you Equagold, I am enjoying using your product.

But before I dive into the recipe, congratulations to Kirsten and Lucy who won the double passes to Taste of Auckland! It going to be a splendid event and I hope to see you there. For those not as lucky as our two winners you can still grab some early bird tickets on line.

Ingredients – makes 6

1 large punnet/chip strawberries or 18-24 small/medium strawberries (enough to fit 3 to 4 in each muffin tin base)

2 Tbsp Equagold Vanilla Syrup

100g ready bought puff pastry or 1 sheet

Method

Preheat oven to 180C, fan bake

Wash & hull the strawberries and place in a bowl with the vanilla syrup

Toss the strawberries through the vanilla syrup.

Using large muffin tin (6 per tin normally) place 3 to 4 strawberries in the base of each tin

Roll out the puff pastry to 1/2 ich if not using a ready rolled sheet

Using a large cookie cutter, slightly larger than the top of your muffin tins so there is enough pastry to tuck down the sides, cut out 6 pastry circles and place each one on top of the strawberries

Tuck the pastry down the sides with a butter knife around the strawberries to make a little shell that will hold the strawberries once turned out.

Bake in the oven on the top shelf for 20-25 minutes, until golden brown.

Remove from the oven and cool for 5 minutes.

To turn the tarts out, use a rubber spatular and slide it under the pastry and strawberries and turn the whole tart over.

I tried turning the whole tin over but that didn’t work so it is best to remove them one by one.

Serve warm as they are or with whipped cream

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23 Comments Post a comment
  1. Oh, lovely bright and summery colours – can’t wait!

    September 18, 2012
  2. Simple, yet extremely divine! Lovely tartlets.

    Cheers,

    Rosa

    September 18, 2012
  3. They look absolutely beautiful!

    September 18, 2012
  4. Scrummity!! I love the look of these in your photos.. very tempting!!

    September 18, 2012
    • peasepudding #

      Thanks Barbara, I had fun photographing the strawberries and have few more recipes to come.

      September 18, 2012
  5. yummi! The Strawberry season is over, have to wait until next year…

    September 18, 2012
  6. Lovely recipe Allison, and lovely photos as always ! Makes me feel like spring is really on its way :-)

    September 18, 2012
  7. What a lovely colour! I guessed that you always manage to get the best strawberries, I had to buy some a few days ago for a photo shoot and it took me ages to look for some decent looking ones! So, as an insider, can you tell us when we will see the first NZ strawberries in the shops? :-).

    And feel free to enter this too for Sweet NZ if you like, Arfi has already entered two posts, there is no limit :-). BTW, remember to send me the entry link and photo by email!

    Ciao
    Alessandra

    September 18, 2012
  8. Wow they look fantastic. Roll on summer.

    September 18, 2012
  9. Fantastic to see strawberries already. I am about to shift mine into new strawberry beds so I can grow more berries in the current cage. Makes me wish for summer now.

    September 18, 2012
  10. Divine! Bring on Summer :)

    September 18, 2012
    • peasepudding #

      Yeh for summer picnics and afternoon teas I say…bring them on

      September 19, 2012
  11. Love the shots, you got the red right. And yes strawberries are showing now time to use them a lot

    September 19, 2012
  12. Oh I wish you had more beautiful photos of those gorgeous strawberries. Its a treat to see beautiful photos of beautiful produce. I envy your ability to get fresh locally grown strawberries where ours are already back to shipped ones. I wish everyone had the luxury to eat fresh produce especially children who could then grow up to love nature in return. I’m rambling, I know. But more photos please, please?

    September 19, 2012
    • peasepudding #

      a few more strawberry recipes on there way, I hope you enjoy them too and thanks for your kind compliments.

      September 24, 2012
  13. Wow, your photos are fab!

    September 20, 2012
    • peasepudding #

      Thank, you are too kind.

      September 24, 2012
  14. I have seen that the strawberries in our shops at the moment are imported from Australia and cost a bomb. I had forgotten about the competition to win the tickets and actually bought a couple today. I am looking forward to it.

    September 21, 2012
  15. We seem to be in the throes of strawberry fever here! I won’t tell you that they’re cheap here because that might annoy ( ;) ) but needless to say that the red rubies are being well and truly scoffed by the dozen here! :D

    September 23, 2012
    • peasepudding #

      That’s not fair, we are a long way off a glut of strawberries but I have squeaked a few more out of our favourite grower ;o)

      September 24, 2012
  16. peasepudding #

    It just makes you think of summer when you smell the first strawberry!

    September 24, 2012

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  1. Sunday Smiles: A last Olympic huzzah! | Sharky Oven Gloves
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