Summer Strawberry Tarte Tatin Recipe

This strawberry tarte tatin is sticky, messy, and absolutely worth it. Caramelized strawberries, flaky puff pastry, and a cheeky splash of Pimm’s — it’s what summer evenings were made for. Quick-ish, no faff, and yeah… ice cream on top is kinda mandatory.

Ingredients Needed

For the Filling:

• 1 vanilla pod
• 100g golden caster sugar
• 70ml Pimm’s
• 600g large ripe strawberries

For Assembling:

• 1 x 320g pack ready-rolled all-butter puff pastry
• vanilla ice cream, to serve

How To Make Summer Strawberry Tarte Tatin

1. Caramelize the Base: Split the vanilla pod, scrape the seeds into a 28cm ovenproof non-stick frying pan. Add the pod too — don’t toss it. Stir in the sugar and Pimm’s. Let it bubble for a few mins ’til you get that golden, sticky caramel. Off the heat once it’s thick.
2. Prep the Fruit: Hull the strawberries. Big ones? Halve ’em. Toss straight into the warm caramel in the pan. You want ‘em glossy and just starting to soak it all in.
3. Cover with Pastry: Unroll that pastry sheet — don’t stress if it’s uneven. Lay it gently over the strawberries and tuck the edges in with a spoon, like you’re tucking it into bed. Patch any gaps, no one’s judging.
4. Bake the Tarte: Oven’s on 220ºC. Slide the pan in and bake for about 25 mins, or until the pastry’s golden and puffed. You’ll smell when it’s ready, trust me.
5. Flip & Serve: Gloves on — that pan is molten. Place a board or plate on top, grip firm, and flip in one confident go. Breathe. Slice into 6 and serve warm with ice cream that melts down the sides. Not gonna lie… this part’s the best.

Why I Love This Recipe

Made this last summer when the fridge only had strawberries and half a sad pastry roll. Didn’t expect much, but man… the way the strawberries melt into caramel and the Pimm’s gives it this soft zing? It’s magic. We ate it straight from the board with spoons. No regrets.

Recipe Tips

• Don’t skip the vanilla pod — it makes a huge difference in flavour depth.
• Use a pan that’s safe for both hob and oven.
• Trim pastry edges if they hang too much — or they’ll burn.
• If caramel seizes when you add Pimm’s, just stir gently. It’ll melt down again.
• Let it cool slightly before flipping or the caramel will burn you.
• Ice cream = not optional.
• Leftover slice? Reheat gently in the oven, not microwave.

How To Store Summer Strawberry Tarte Tatin

• At Room Temperature: Cool leftovers, cover with foil. Eat same day.
• In the Fridge: Store in airtight container. Reheat within 2 days.
• In the Freezer: Wrap slices in parchment then foil. Freeze up to 1 month.
• Reheating: 180ºC oven for 10–12 mins. Keeps pastry crisp and caramel saucy.

Nutrition Facts (per serving)

• Calories: ~340 kcal
• Carbs: 38g
• Protein: 3g
• Fat: 20g
• Sugar: 22g
• Fibre: 3g
• Sodium: 180mg

Let’s Answer a Few Questions!

• Q: Can I make this with other fruits?
  A: Yep — peaches, plums, even pineapple work great. Just adjust baking time depending on juiciness.
• Q: What if I don’t have Pimm’s?
  A: Try orange juice with a splash of white wine or skip it and add a tiny bit of lemon zest.
• Q: Can I use frozen strawberries?
  A: Better not. They release too much water and you’ll end up with a soggy bottom.