Gooey and Caramelized: Strawberry Tarte Tatin

Gooey and Caramelized: Strawberry Tarte Tatin

When we find fresh strawberries at the market, we tend to envision them being eaten in their simplest form- sliced into something like this, preferably, or maybe macerated with a bit of sugar. But this changed our mind. A bright, glossy, caramelized layer of strawberries baked with a puff pastry crust. Yum.

This beautiful treat comes from Anita Chu at the blog Dessert First, and the recipe is adapted from Donna Hay. We love this idea as another way to showcase strawberries this time of year; they're everywhere right now. And while we find that cooking strawberries can sometimes result in a lot of liquid, these tarte tatins look firm, like the vanilla-infused caramel (um, yes) grabs them in a sticky hold.

Strawberry Tarte Tatins, from Dessert First

This is an easy dessert to pull together quickly on a weeknight. There are few ingredients, and you use a store-bought puff pastry, draped over the top a la pot pie (in the picture, it's obviously been inverted to serve). The recipe makes four small tarte tatins; we wonder if the strawberries would stay as firm and solid if we made one big tarte in a cast iron skillet... Thoughts?

Related: Shallot Tarte Tatin: Savory Twist on a Sweet Favorite

(Image: Anita Chu)

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