Strawberry tarte tatin

A wonderful dessert for any season
Cath Muscat




Preheat oven to 200°C. Grease four 10cm metal pie dishes. Put sugar and water in a medium saucepan and stir over a medium heat until sugar dissolves. Bring to a simmer and, without stirring, cook for 5-6 minutes or until syrup turns golden.


Remove syrup from heat. Add butter and Cointreau, if using, and swirl pan until butter melts and becomes foamy. Quickly (before it sets) pour syrup into prepared pie dishes.


Arrange strawberries, pointy ends facing in, around outside of each pie dish on top of syrup. Put another strawberry in the centre. Using an 11cm round pastry or biscuit cutter, cut 8 rounds of puff pastry. Put 2 pieces, placed on top of each other, in each pie dish. Tuck edges of pastry around strawberries.


Transfer pie dishes to an oven tray. Bake for 15-17 minutes or until pastry is puffed and golden. Allow pies to stand for 15 minutes. Invert onto serving plates. Serve with ice-cream.

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