Summer Strawberry Tarte Tatin

Prep: 10 mins || Cook: 30 mins || Serves: 6


1 vanilla pod

100g golden caster sugar

600g large ripe strawberries

1 x 320g pack of ready-rolled all-butter puff pastry

70ml Pimm's (or similar liqueur of choice)

vanilla ice cream, to serve


Preheat the oven to 220ºC.

Split the vanilla pod lengthways and scrape the seeds into a 28cm non-stick ovenproof frying pan on a medium heat, then throw in the pod, Pimm's and add the sugar.

Cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.

Hull the strawberries, adding them to the pan of caramel as you go.

Unroll the pastry and lay over the strawberries, then use a wooden spoon to push the edges down inside the pan. Trim off the excess pastry to patch up any little gaps, if needed.

Bake in the middle of the oven for 25 minutes, or until golden and puffed up.

Remove the pan from the oven and very carefully, but confidently, turn the tart out onto a plate or a board slightly bigger than the pan. (Make sure you’re wearing oven gloves!)

Cut into 6 and serve with nice round scoops of vanilla ice cream.