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Strawberry Tarte Tatin Recipe

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4.4 from 11 reviews

This delightful Strawberry Tarte Tatin is a classic French dessert featuring caramelized strawberries cooked with honey and brown sugar, topped with a flaky puff pastry crust baked to golden perfection. Enhanced with fragrant fresh thyme and vanilla, it’s an elegant yet simple tart that’s perfect for serving warm with vanilla ice cream.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Fruit Mixture

  • 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

Pastry and Finish

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

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the tart.
  2. Cook Strawberries: In a 10-inch oven-safe skillet, combine strawberries, honey, brown sugar, arrowroot powder or cornstarch, thyme leaves, and 1 tablespoon of water. Place over medium-high heat and bring mixture to a boil. Cook for about 10 minutes until strawberries release their juices and the sauce slightly thickens. Remove from heat and stir in vanilla extract.
  3. Prepare Puff Pastry: On a lightly floured surface, roll the thawed puff pastry into a rectangle about 1/4 inch thick. Place the pastry sheet over the hot strawberry mixture in the skillet, pressing gently and tucking the edges down around the strawberries to form a crust.
  4. Optional Egg Wash and Sugar: Brush the top of the puff pastry lightly with beaten egg for a golden finish, and sprinkle with coarse sugar if desired for added texture and sweetness.
  5. Bake Tart: Place the skillet onto a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes. For the last 5-10 minutes, cover loosely with foil to prevent over-browning while allowing the pastry to finish baking.
  6. Cool and Invert: Remove from oven and let the tart cool in the skillet for 15 minutes to set. Carefully run a knife around the edges to loosen the pastry. Place a serving plate on top of the skillet and invert the tart to release it onto the plate. If any strawberries come loose, gently tuck them back in.
  7. Serve: Serve the warm tart topped with vanilla ice cream for a delicious contrast of temperatures and textures. Enjoy this elegant and flavorful dessert!

Notes

  • Adjust the honey and brown sugar amounts to control the tartness and sweetness of the strawberries to your preference.
  • If you don’t have fresh thyme, you can omit it or substitute with a small amount of dried thyme or fresh mint for a different herbal note.
  • Arrowroot or cornstarch helps thicken the strawberry juices into a glaze; do not skip this step to prevent a runny tart.
  • Using an oven-safe skillet eliminates the need for transferring the mixture and makes for easy preparation and serving.
  • Allowing the tart to cool slightly before inverting helps it hold its shape better.
  • This tart is best enjoyed the day it’s made; however, leftovers can be refrigerated and gently reheated.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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