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
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