Outakes from Donna Hay: Mini Strawberry Tarte Tatins and Vanilla Roasted Strawberries Recipe
Outakes from Donna Hay: Mini Strawberry Tarte Tatins and Vanilla Roasted Strawberries
A few weeks ago I splurged on a copy of the Donna Hay magazine. If you read my previous posts, you’d know that I’m a big fan and that Donna’s food styling and the stellar photographers she works with were a large part of what inspired me to become a food photographer. It was Issue 60, which must have come out in Australia in November or so, because it was all about Christmas–a fact that missed until I got home. No matter, it had some great recipes–a lot of them quite summery, which is a juxtaposition I’m not used to. There was a great feature on strawberries and I got right to work on some mini tarte tatins and vanilla roasted strawberries.
Strawberries are not quite in season where I live, but the ones that have been showing up in the markets lately are a lot better than the sad, tasteless offerings that were displayed until recently. One thing I really like about Donna Hay’s recipes is that a good portion of them are classics with a twist. I have been forever meaning to make a tarte tatin but somehow haven’t gotten around to it. These are super easy and quick, as are most things involving store-bought puff pastry. Gotta like that.
Mini Strawberry Tarte Tatins
Makes 4
Ingredients
- 30g butter
- 55g (1/4 cup) superfine sugar
- 1 1/2 tablespoons water
- 1 vanilla bean, split and seeds scraped
- 400g strawberries, hulled
- 1x375g frozen puff pastry, thawed
Method
1) Preheat the oven to 400f (200c). Place the butter, sugar, water, and vanilla in a small non-stick frying pan over medium heat until sugar is dissolved. Bring to a boil and cook for 2-3 minutes, remove from heat and discard the vanilla bean.
2) Divide the strawberries between 4 lightly greased ramekins and pour over the caramel. Roll the pastry out on a lightly floured board to 5mm-thick. Cut 4×9 cm rounds from the pastry and place on top of the strawberries.
3) Bake for 20-25 minutes or until puffed and golden. Invert onto plates and serve with double cream, or whipping cream if desired.
For the roasted strawberries, I like to add a couple of tablespoons of maple syrup and a drizzle of balsamic glaze is also really tasty.
Vanilla Roasted Strawberries
Serves 4
Ingredients
750g strawberries, hulled
220g (1 cup) superfine sugar
1 vanilla bean, split and seeds scraped
peel of one orange (or lemon)
toasted muesli and vanilla yogurt, to serve
Directions
1) Preheat oven to 425f (220c). Layer 2 30 cm-square sheets of parchment paper on a cookie sheet and fold 3 edges in to form an envelope, leaving one edge open. Place the strawberries, sugar, vanilla beans and seed, orange or lemon peel in a bowl and toss to combine.
2) Spoon into the paper envelope and fold the remaining edge over to enclose. Roast for 10-15 minutes or until sugar is dissolved. Serve with the muesli and yoghurt.
muesli,
puff pastry,
strawberries,
tarte tatin