One of the best uses of this season's abundant strawberries is a tarte tatin. A layer of fresh strawberries is baked with a layer of buttery puff pastry. On serving you upend the pan so that the glistening strawberries sit on top and serve it with rich cream.

This Strawberry Tarte Tatin is a sunny, sweet spin on the classic French upside-down tart. Instead of apples, it features juicy fresh strawberries gently caramelized in vanilla-scented sugar and butter, then baked under a golden puff pastry crust. The magic happens when you flip it out of the tin—the glossy fruit glistens, and the rich aroma fills the room. It’s a quick and easy dessert, needing just 10 minutes of prep and 25 minutes in the oven. The strawberries become tender and syrupy as they bake, and the puff pastry crisps up into buttery layers that contrast beautifully with the fruit.Best served warm with a scoop of vanilla ice cream or a dollop of cream, this Tarte Tatin is summer on a plate—fresh, vibrant, and irresistible.

Ingredients

500g/1pound fresh strawberries, washed

40g brown sugar

100g/3.5ozs. vanilla sugar (or use caster/superfine sugar and add vanilla after you add the butter)

2 tablespoons water

2 tablespoons butter, cubed

2 sheets puff pastry

Cream or ice cream to serve

Instructions

Step 1 - Preheat oven to 200C/400F.Line a springform tin with baking parchment on the base. Remove the calyx from the strawberries.

Step 2 - Place the sugar and water in a heavy bottomed saucepan and heat on medium to high heat. Do not stir but allow the sugar to melt and caramelise - you can tip the pan gently from side to side to help the caramel develop. When it is ready, pour it into the prepared tin. Top with the strawberries and cubes of butter (I used the larger ones around the circumference and the smaller ones in the centre) and then top with the pastry folding over any corners. If you have time, you can pop this into the fridge for 30 minutes.

Step 3 - Place this on another tray (just in case it leaks as the strawberries release a lot of liquid) and bake in preheated oven for 25 minutes or until pastry is puffed and golden. There will be a lot of strawberry juice so allow most of it to drain off by unclipping the side collar of the tin. While still hot, tip the tarte tatin upside down onto the serving plate - a couple of strawberries might fall off (that always happens) and just place them back on top. Serve with vanilla cream or ice cream.