Tarte Tatins are so hot right now…hehe. I haven’t perfected the crispy puff pastry base yet, but the flavours were there. Darren picked up a kilo of juicy strawberries from the Ferny Grove market this morning. They smelled like REAL strawberries. So I owe the deliciousness to the fresh produce.
The vinegar gives it a nice tang to cut through the sweetness.
200g Strawberries, hulled and cut in half
3-4tbsp caster sugar
1 1/2 tbsp balsamic vinegar (the thick stuff is best for this)
1 tsp Vanilla Extract
1 sheet of Puff Pastry
1 egg
1 tbsp Milk
Cream, whipped with Vanilla extract, to serve.
1. Preheat oven to 180 degrees
2. Choose a small fry pan with a handle you can either put in the oven or remove.
3. Trace around frypan with a knife to cut the puff pastry into a round that will fit within the pan.
4. Place the sugar in the pan over a medium heat. Keep a good eye on it until it turns a light golden colour.
5.Take off heat and add the vinegar and vanilla.
6. Arrange the strawberries over the bottom of the pan, cut side down. Gently warm so the caramel smoothes over the surface of the pan.
7. Spray the edges of the pan with oil spray. Place the pastry over the top and brush with egg and milk wash.
8. Pop in oven until pastry is puffed and golden.
9. Take out of the oven and let it rest until warm.
10. Place a plate over the fry pan, and with both hands and one quick movement, flip the tart over.
11. Serve with the whipped cream spiked with vanilla.
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