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Simple Strawberry Tarte Tatin with Vanilla Syrup

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Just a quick post so I can sneak this into our monthly New Zealand blogging event, Sweet NZ. It’s not a new one but we are in the height of our strawberry season here so ‘oldies are goodies’ right if they are using seasonal produce, are easy to make and and look fab! Mairi over at Toast is hosting this months event, pop across and see what else our KIwiw family of bloggers are cooking this month. I’m heading back to my crazy pre Christmas kitchen baking up batches of Christmas biscotti, Pacific Christmas cakes (millions on order), Panforte for the shop, not to mention mince pies once December hits next week. I’ll keep you posted on Facebook!

 

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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16 Comments Post a comment
  1. Simple, but delicious! A wonderful treat.

    Cheers,

    Rosa

    November 28, 2013
  2. These tarts look delicious.

    November 28, 2013
  3. Jueseppi B. #

    Reblogged this on The ObamaCrat™.

    November 28, 2013
  4. mairi29 #

    Beautiful thanks Alli! X

    Sent from my iPhone

    >

    November 28, 2013
  5. Looks beautifully made!

    November 28, 2013
  6. Simple indeed -and it looks spectactular. I think I may have to whip up a few this weekend!

    December 1, 2013
  7. Merci je vais le faire un moment donner ça l’air vraiment délicieux

    December 1, 2013
  8. What beautiful tarts, and the colours are amazing (the pic of the strawberries too!).

    BTW, are you keen to host Sweet NZ in January? Let me know.

    Ciao
    Alessandra

    December 2, 2013
  9. These look delicious! And the reds are lovely! Thanks for sharing :)

    December 3, 2013
  10. This is really interesting, You are a very skilled blogger.
    I’ve joined your feed and look forward to seeking more of
    your fantastic post. Also, I’ve sharred your site in my social
    networks!

    December 7, 2013
  11. Pretty! This was an extremely wonderful post.
    Many thanks for supplying this info.

    December 10, 2013
  12. These are so pretty :)

    December 16, 2013
  13. Just discovered your pretty blog! This looks so delish.

    December 26, 2013
  14. My boyfriend and I are moving to NZ next March. It’s interesting to read your recipes and see the fashion in food down under. This recipe in particular looks divine! I have my own small food business and can’t wait to set up a small market business when I get settled. Any tips?

    December 27, 2013
    • peasepudding #

      How exciting moving to NZ, will you be in Auckland? Get in touch if you do, you can find me at gourmetgannet.co.nz

      December 27, 2013
      • Yes, we will be based near Auckland in Snells Beach! I have bookmarked your page so that I can get in contact and also have followed your page. Looking forward to reading more of your delicious recipes. Jessie

        December 28, 2013

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