200g of puff pastry (removed from the fridge 20 mins prior to cooking)

7 strawberries, hulled and halved

50g unsalted butter

50g caster sugar

A little flour to dust your worktop

A teaspoon of icing sugar (optional)

Strawberry tart-tain

preparation 5 mins • you cook for 10 mins •

Serves 2 to share

Watch a 30 second preview of my cook-along video below


This is a great dessert for sharing with a loved one so is perfect for a special occasion. Shaped like a heart, and super sweet, this is my take on a traditional tarte-tatin. The strawberries ooze with juice and the pastry is buttery and light. This is a two part recipe. In part one we roll out the pastryand make the caramel. In part two we finish everything off and serve!

8" omelette pan

Plate (or anything round) that's slightly bigger than the pan

Rolling Pin

Spoon to stir

Dinner plate

Cut out heart shape from a piece of cardboard (optional)

A fine sieve for the icing sugar (optional)


Before you start, preheat your oven to 200c. Have all your ingredients out, with room on your work siurface to roll out the pastry. Now click here!

Before you start, take your pan out of the oven, and have your dinner plate ready. If you're using a cardboard heart stencil then have that ready too. Now click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Preheat your oven to 200c . Add the butter and sugar to your omelette pan and pop the pan on a medium heat on the hob. Allow the butter and sugar to melt together to create a caramel, stirring occasionally whilst you begin to roll out the pastry. The caramel will take about 3 minutes to start to turn golden, so keep an eye on it whilst you're rolling the pastry.

Lightly flour your work surface and rolling pin, then begin to roll out the pastryinto a rough circle that's slightly larger than your pan. By now your caramel should be just turning golden, so toss in the strawberries and take the pan ff the heat. Be careful as the caramel will be very hot!

Using a plate or anything round, cut out a pastry circle, slightly larger than the pan. Then, using your artistic flare, cut out a heart shape. Carefully drape the pastry over the strawberries, tucking any loose strawberries under the pastry. Make a few incisions to allow steam to escape and then pop the pan into the oven for 15 minutes, until golden on top.

After 15 minutes, remove the pan from the oven. Turn the pan upside down onto a dinner plate very carefully by putting the plate on top of the pan and flipping it over. The fruit will now be facing upwards. The plate will probably be quite messy with fruit and juice which is why this shouldn't be your serving plate. Rearrange the strawberries so that they sit on top of the pastry, then carefully slide the heart onto your serving plate.

This dessert looks great served on either a big wooden chopping block, or a black slate. You can create a nice little heart effect with a cardboard stencil. Simply draw a heart on some card, then cut it out. Pop the heart onto your board/slate and then dust some icing sugar around the outside. Carefully remove the card and you should be left with a nice heart shaped outline.

I hope that you enjoy it!

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