This recipe is from Donna Hay’s book, Fast, Fresh, Simple.
18 Strawberries, Hulled
1/4 Cup (60ml) Maple Syrup
2 Sheets Store Bought Puff-Pastry
Preheat oven to 200ºC. Evenly divide the strawberries between the 6 holes of a non-stick muffin pan.
Pour the syrup over the strawberries. Cut 6 muffin-sized circles from the pastry and place them on top of the strawberries.
Bake for 15-20 minutes or until the pastry is puffed and golden. Stand for 8 minutes then invert the tarts onto serving plates.*
Serves with double cream. Serves 6.
*A trick I learnt is before flipping the tarte tatins, see if you can spin the tart around in the muffin-pan. If you can’t, then it’s stuck, but if you can, it should flip easily.
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