After quite some time, I managed to take part in this month's challenge.
Our host was Korena from Korena in the Kitchen.
The chosen recipe for March was "Tart Tatin".
I must admit that it was something I wanted to make for a long time, but somehow never did make one. We had to make our own pastry, as well! Great challenge, indeed!
I decided to make a sweet tart tatin, using fresh strawberries. The pastry is lovely and buttery AND gluten free!
Strawberry Tart Tatin - gluten free
for the pastry:
125 gr all-purpose gluten free flour
140 gm unsalted butter, cold
¼ tsp fine salt
40 ml ice cold water
20ml milk, cold
for the filling:
adapted from here
fresh strawberries (enough to fill the bottom of the pan)
60 gr butter
100 gr white granulated sugar
2 tbsp water
vanilla bean (the seeds)
* Preheat the oven to 190oC.
* Combine the flour, vanillin and salt.
* Cut the butter into small
cubes and add it to the flour.
* Knead with your hands until the mixture is (wear plastic gloves!).
* Pour in the cold liquids.
* Knead together with a fork
until the dough starts to clump together.
* Turn the dough out onto a floured work surface and knead just enough to bring it together into a square.
Do not overwork the dough.
* Flour the rolling pin and roll the dough out
into a rectangle.
* Fold the bottom third of the
dough up into the middle, and fold the top third down, like you are
letter. This is one fold.
* Turn the dough, so
that one of the open edges is facing you, and roll out again into a rectangle.
* Do this for 5 folds total.
* Wrap the dough in cling film and chill in the fridge. I myself left it only 30min. (I am not very patient!!!), but
if you want 1 hour to overnight is better.
I chose to use a square glass baking dish.
* Butter the bottom of the baking dish and arrange the strawberries, cut in half. Let it aside.
* Place the butter, sugar and water in a frying pan
over medium heat and stir until the sugar has dissolved.
* Bring to a boil and cook for 5 min.
* Pour the caramel over the strawberries.
* Take the dough out of the fridge.
* Roll it out on a lightly floured
surface to the size and shape of the pan.
* Lay it over the filling and cut it here and there to release the steam.
* Bake for 35-40 min, until the pastry is puffed and golden brown.
* Take it out of the oven, wait 5 min. and invert it on a serving platter, larger than the baking dish.
BE CAREFUL it is HOT!!!
* Add as many chocolate sprinkles as you wish and enjoy!
A truly amazing dessert! We all loved it and of course I am going to make it again... It is so easy!
Also, if you don't have the time or the mood, buy a ready made puff pastry and you can make it just as good!
I do intend to make a savoury one, as well. I am intrigued by this idea and will probably make it, using onions, potatoes, sweet potatoes....
Great great challenge!
Thank you Korina!
NOTE: I am using gluten free flour, not because I cannot tolerate gluten, but because I think it is healthier. Therefore, I do not pay attention to whether there are gluten traces in my other ingredients, i.e. the chocolate sprinkles are not gluten free. So, if you do have a problem with gluten, just use all gluten free certified ingredients!