Yields 6 servings
200 grams of sugar
4 tablespoons water
1 1/2 lbs strawberries - tops cut off and large ones cut in half
2 tablespoons butter- cut into small pieces
1 packet of puff pastry (Dufour Puff Pastry- sold at Whole Foods)
A pinch of salt
Preheat oven 350 degrees.
Line a 8 or 9 inch spring form pan with parchment paper.
In a sauce pan add the sugar and water, turn the heat to medium to make a caramel.
The process to make a caramel will take 5-8 minutes, and keep your eye on it.
The sugar will melt and begin to bubble, do not stir, you can tip the pan if you want to move it.
Let this turn a caramel color but not burn (remember to not keep the temperature on high, that will burn the caramel).
Once the caramel has come together, pour half of it on the parchment paper at the bottom of the spring form pan.
A helpful note, is to place the spring form pan in a large oven proof pan so that when the caramel and strawberries cook it will ooze out in the pan
and not your oven. Trust me its a mess if it does!
Now place the strawberries on top of half the caramel, add a pinch of salt and the remaining caramel.
Work fast in the previous step so that the caramel doesn't stick to the pan.
Add the pieces of butter.
Now add the puff pastry on top and fold in the overlapping edges.
Place it in the oven for 35-45 minutes, depends on your oven.
You are looking for the puff pastry to puff and become golden.
Remove from oven and carefully, remove the spring form exterior.
Let it cool.
You can serve it puff pastry up, or carefully flip the tarte tatin.
Serve with a scoop of vanilla bean ice cream and enjoy!