Outakes from Donna Hay: Mini Strawberry Tarte Tatins and Vanilla Roasted Strawberries

by Darina on April 14, 2012

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A few weeks ago I splurged on a copy of the Donna Hay magazine. If you read my previous posts, you’d know that I’m a big fan and that Donna’s food styling and the stellar photographers she works with were a large part of what inspired me to become a food photographer. It was Issue 60, which must have come out in Australia in November or so, because it was all about Christmas–a fact that missed until I got home. No matter, it had some great recipes–a lot of them quite summery, which is a juxtaposition I’m not used to. There was a great feature on strawberries and I got right to work on some mini tarte tatins and vanilla roasted strawberries.

Strawberries are not quite in season where I live, but the ones that have been showing up in the markets lately are a lot better than the sad, tasteless offerings that were displayed until recently. One thing I really like about Donna Hay’s recipes is that a good portion of them are classics with a twist. I have been forever meaning to make a tarte tatin but somehow haven’t gotten around to it. These are super easy and quick, as are most things involving store-bought puff pastry. Gotta like that.


Mini Strawberry Tarte Tatins

Makes 4


30g butter

55g (1/4 cup) superfine sugar

1 1/2 tablespoons water

1 vanilla bean, split and seeds scraped

400g strawberries, hulled

1x375g frozen puff pastry, thawed


1) Preheat the oven to 400f (200c). Place the butter, sugar, water, and vanilla in a small non-stick frying pan over medium heat until sugar is dissolved. Bring to a boil and cook for 2-3 minutes, remove from heat and discard the vanilla bean.

2) Divide the strawberries between 4 lightly greased ramekins and pour over the caramel. Roll the pastry out on a lightly floured board to 5mm-thick. Cut 4×9 cm rounds from the pastry and place on top of the strawberries.

3) Bake for 20-25 minutes or until puffed and golden. Invert onto plates and serve with double cream, or whipping cream if desired.


For the roasted strawberries, I like to add a couple of tablespoons of maple syrup and a drizzle of balsamic glaze is also really tasty.


Vanilla Roasted Strawberries

Serves 4


750g strawberries, hulled

220g (1 cup) superfine sugar

1 vanilla bean, split and seeds scraped

peel of one orange (or lemon)

toasted muesli and vanilla yogurt, to serve


1) Preheat oven to 425f (220c). Layer 2 30 cm-square sheets of parchment paper on a cookie sheet and fold 3 edges in to form an envelope, leaving one edge open. Place the strawberries, sugar, vanilla beans and seed, orange or lemon peel in a bowl and toss to combine.

2) Spoon into the paper envelope and fold the remaining edge over to enclose. Roast for 10-15 minutes or until sugar is dissolved. Serve with the muesli and yoghurt.

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{ 3 comments… read them below or add one }

Rosa April 16, 2012 at 3:12 am

A delicious recipe! Those mini tarte tatins must taste wonderful.



Ben April 16, 2012 at 7:59 am

I’m becoming a Donna Hay fan myself. These tarte tatins look so beautiful and delicious. I’m impressed with your pictures and your blog :)

Darina April 16, 2012 at 8:42 am

Thanks, Ben. Slowly working on improving the photography skills :)

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