Description
A delightful Strawberry Tarte Tatin featuring caramelized strawberries baked under a crisp puff pastry crust, finished with fresh thyme and vanilla. This elegant dessert is perfect for impressing guests or enjoying a cozy, sweet treat served warm with vanilla ice cream.
Ingredients
For the Strawberry Filling
- 5 cups strawberries, halved if large
- 2-4 tablespoons honey
- 2-4 tablespoons brown sugar
- 1 tablespoon arrowroot powder or cornstarch
- 1 tablespoon fresh thyme leaves
- 2 teaspoons vanilla extract
- 1 tablespoon water
For the Pastry
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (optional, for egg wash)
- Coarse sugar, for sprinkling (optional)
For Serving
- Vanilla ice cream
Instructions
- Preheat and Prepare Filling: Preheat your oven to 425°F (220°C). In a 10-inch oven-safe skillet, combine the strawberries, honey, brown sugar, arrowroot powder or cornstarch, fresh thyme leaves, and 1 tablespoon of water. Place the skillet over medium-high heat and bring the mixture to a boil. Cook for about 10 minutes until the strawberries release their juices and the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
- Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry into a rectangle roughly 1/4 inch thick. Carefully place the pastry over the warm strawberries in the skillet, gently pressing down and tucking the edges under the fruit to encase it completely.
- Egg Wash and Sugar Topping (Optional): If desired, brush the top of the puff pastry with the beaten egg to create a golden, shiny crust. Sprinkle coarse sugar evenly over the top for added texture and sweetness.
- Bake the Tarte Tatin: Place the skillet on a baking sheet to catch any drips and bake in the preheated oven for 25 to 30 minutes. During the last 5 to 10 minutes of baking, cover the tart loosely with foil to prevent the pastry from over-browning while allowing it to finish cooking. The pastry should be golden and puffed.
- Cool and Invert: Remove the skillet from the oven and allow the tart to cool in the skillet for about 15 minutes. Run a knife gently around the edges to loosen the pastry. Place a serving plate over the skillet and carefully invert the tart onto the plate. Tuck any displaced strawberries back into place.
- Serve: Serve the Strawberry Tarte Tatin warm, topped with scoops of vanilla ice cream for an indulgent finishing touch. Enjoy your elegant and flavorful dessert!
Notes
- Using arrowroot powder or cornstarch helps thicken the strawberry juices for a perfect caramel-like consistency.
- Fresh thyme adds a lovely aromatic depth, but it can be omitted if unavailable.
- The egg wash and coarse sugar topping are optional but enhance the pastry’s color and texture.
- Letting the tart cool slightly before inverting helps maintain its shape and prevents the filling from spilling.
- Substitute vanilla ice cream with whipped cream or mascarpone for alternative serving options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
