halfbakedharvest1.8
Strawberry Tarte Tatin
Made in one skillet with honeyed berries and a flaky puff pastry crust. Perfect for spring and summer entertaining!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●knife
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 425°F.2. In a 10-inch oven-safe skillet, combine the strawberries, honey, brown sugar, arrowroot powder/cornstarch, thyme (if using), and 1 tablespoon of water. Set over medium-high heat. Bring to boil and cook ⏱️ 10 minutes, until the berries start to release their juices. Remove from the heat, add the vanilla. 3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry over the strawberries and press down gently, tucking the sides of the pastry under the strawberries. If desired, brush the pastry with a beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet. Bake ⏱️ 25-30 minutes, cover with foil for the last ⏱️ 5-10 minutes. I like a darker pastry!4. Let cool in the skillet for ⏱️ 15 minutes. Run a knife around the edge to loosen. Carefully invert the Tarte Tatin onto a serving plate. If any strawberries fall out of place, just tuck them back in. Serve warm, topped with ice cream. Enjoy!
strawberries, halved if large5 cupscoarse sugar, for sprinkling (optional)
Nutrition Facts
calories
240 kcal
serving Size
1 serving
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