You guys, these are DELICIOUS.  I love baking with strawberries when they come into season. They’re super sweet and are the perfect size for so many baked treats.  These little Strawberry Tarte Tatins are inspired by my favourite Donna Hay.  I added a bit of spice by adding a little pepper into the base which adds a subtle spicy dimension. Black pepper and strawberries are one of my favourite flavour combinations!

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They’re super easy to make and a great treat for Mother’s Day!  Let me know if you make them :)

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They’re super easy to make and a great treat for Mother’s Day!  Let me know if you make them :)

2 tbsp unsalted butter

¼ cup granulated sugar

2 ½ tbsp water

Pinch of salt

8 strawberries,hulled and halved

½ tsp coarse ground pepper

1 sheet puff pastry, defrosted

Whipped cream

 

  1. In a small non stick pot, add butter, sugar, water and salt. Bring to a boil to dissolve sugar and let cook for about 2 minutes. Should be a pale-ish yellow colour.
  2. Preheat oven to 200ºC (400ºF).
  3. Light grease 4 muffin tins with a little butter. Divide strawberries in each (should fit about 4 halves) with the cut side facing up.
  4. Sprinkle black pepper over strawberries. Pour about 2 tbsp of caramel over the strawberries.
  5. Roll out the pastry on a lightly floured surface.  Cut rounds out of the pastry to fit into the muffin tin to cover the strawberries. Place muffin tin on a cookie sheet to catch and drips!
  6. Bake for 20-25 minutes until the pastry has risen and is golden brown and bubbly.  Invert onto plates carefully, Serve with whipped cream.
  7. Enjoy!

 

NOTES:

Make one giant tart instead using the same method!

Ready in: 30 minutes

Course: Dessert

Ingredient: Strawberries