If you've still got some leftover Panettone in your freezer from Christmas, we recommend trying this berry-licious upside down strawberry tart ala Tarte Tatin style. It is quick, easy and definitely a showstopper of a dessert to impress your friends.
Chef: Justine Schofield
Time: 1 hour
500g (or enough to cover the base of 22cm pan) strawberries, hulled
100g caster sugar
zest 1 lemon
1 vanilla bean, seeds scraped
panettone or brioche loaf, cut into 2cm thick slices to cover the pan
20g butter, softened
Whipped cream, to serve
Preheat oven to 180C.
Generously butter both sides of the brioche bread.
Heat sugar in a 22cm oven-safe frying pan to form a caramel. Once the sugar starts to change colour, add the zest and vanilla and bubble away for a few more minutes until it is a light golden colour. Remove off heat. Arrange strawberries in the caramel in one single layer and touching side-by-side.
Place the buttered panettone slices on top to form a sheet of bread with no gaps. Press down lightly.
Bake tart for 15 minutes or until the panettone is golden. Once cooked, bring it out of the oven and rest for 10 minutes.
Place your hand on top of the panettone and gently twist to ensure the strawberries detach from the bottom. In one big gesture, flip the tart upside down onto a plate, being careful as the juices will run. Slice and then serve with cream.
This recipe was cooked using the Tefal Ingenio Stainless Steel Induction 13-piece Set. Learn more about the Tefal Ingenio Stainless Steel 13-piece set.