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Strawberry Tarte Tatin Recipe

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4.3 from 6 reviews

This delightful Strawberry Tarte Tatin is a classic French upside-down tart featuring caramelized strawberries baked under a flaky puff pastry. Sweetened with honey and brown sugar and infused with fresh thyme and vanilla, it’s a perfect dessert to impress with minimal fuss. Serve it warm with a scoop of vanilla ice cream for an indulgent treat ideal for any occasion.

Ingredients

Fruit and 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

Dough and Toppings

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten (optional, for glaze)
  • Coarse sugar, for sprinkling (optional)
  • Vanilla ice cream, for serving

Instructions

  1. Preheat Oven 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. Let it cook for about 10 minutes until the strawberries release their juices and the filling thickens slightly. Remove from heat and stir in the vanilla extract.
  2. Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle approximately 1/4 inch thick. Gently place the pastry over the strawberry filling in the skillet, pressing down lightly. Tuck the edges of the pastry underneath the filling within the skillet to seal in the fruit.
  3. Optional Glaze and Sugar Sprinkle: If desired, brush the top of the puff pastry with the beaten egg to create a golden glaze. Sprinkle coarse sugar over the top to add extra sweetness and crunch.
  4. Bake the Tarte Tatin: Place the skillet on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes. During the last 5-10 minutes, cover the tart loosely with aluminum foil to prevent over-browning if needed.
  5. Cool Slightly and Invert: Once baked, allow the tarte tatin to cool in the skillet for 15 minutes. Run a knife carefully around the edge to loosen the pastry. Then, place a serving plate over the skillet and carefully invert the tart onto the plate. If any strawberries fall out, tuck them back into place.
  6. Serve: Serve the strawberry tarte tatin warm, ideally with a scoop of vanilla ice cream for a perfect balance of warm and cold, sweet and tangy flavors. Enjoy!

Notes

  • The arrowroot powder or cornstarch helps thicken the strawberry juices to create a syrupy caramel base for the tart.
  • Fresh thyme adds a lovely herbal note that complements the strawberries but can be omitted if you prefer a purely sweet dessert.
  • Using an oven-safe skillet is important to safely transfer from stovetop to oven.
  • Be sure to allow the tarte tatin to cool slightly before inverting to prevent the juices from spilling.
  • For a dairy-free version, skip the beaten egg glaze and serve with dairy-free ice cream.

Find it online: https://marthatasty.com/strawberry-tarte-tatin-recipe/