Strawberry Lavender Tarte Tatin with Vanilla Bean Whipped Cream


I'm still strawberry obsessed. My cabinets are full of preserves, I am still drinking gin with strawberry shrub and on father's day I was asked to bring dessert. Strawberry preserves it is! Knowing my ma' always has puff pastry in the freezer, I knew I could whip this up lickety split. Like I have said in the past, pre made puff pastry is a great way to be fancy, without all the elbow grease. If you're like me and like a challenge every once in awhile by all means make your own puff pastry. It is one of those things you should make a lot of in one go and stock up on for future meals. For this recipe I simplified it by using preserves I had already made prior, but the fresh stuff will do just fine if you want to make it from scratch.  I love the lavender in these strawberry preserves, it offers a wonderful aromatic quality to the berries, that is delicious with the flakiness of the puff pastry and the sweetness of the berries that is mellowed by the whipped creamed. Now this recipe is for a crowd, simply half it for a smaller serving though its hard enough to share!


Strawberry Lavender Tarte Tatin 

Enough for 12 or more

2 10 x 15 sheets puff pastry, frozen or fresh

3 half pints Strawberry Lavender Preserves, recipe follows

Vanilla Bean Whipped Cream, recipe follows


Preheat oven to 425 degrees. Grease 2 18 x 13 (standard cookie tray) sheet trays and lay parchment paper atop. Set aside.

Take prepared puff pastry, frozen or fresh, and lay out 2 10 x 15 sheets. Cut each sheet into thirds and lay atop parchment paper. With a fork, gently pierce dough creating slight holes throughout each sheet. Crinkle edges of dough to ensure that preserves stay put while baking. Pour preserves atop and bake until crust is golden brown, around 10-15 minutes. Remove from oven, allow to cool and top with whipped cream. Enjoy!


Strawberry Lavender Preserves

Makes 6 half pints

5 pound fresh strawberries, hulled and sliced

3 1/2 cups granulated sugar 

2 tablespoons fresh lemon juice

1 tablespoon fresh lavender  


Wash & clean berries. Hull berries and slice in half. Cover with sugar and stir. 

If canning prepare sanitized 1/2 pint jars and a water bath for jars. 

When the juices are released from the fruit, pour into a large saucepan over medium heat. Bring to a rapid boiling and add lemon and lavender, stirring often for around 10 minutes or until the juice begins to run thick. Remove from heat and funnel into sanitized jars or set aside. 


Vanilla Bean Whipped Cream

1 cup heavy whipping cream

1 tablespoon vanilla extract  

1 vanilla bean


In a large bowl or mixer, whip cream until stiff peaks are just about to form. Gently half vanilla bean and scrape seeds from inside. Beat in vanilla extract and bean inners until peaks form. If hand mixing, use extra cold bowl and whisk.

Feel free to add a tablespoon of confectioners sugar to your whipped cream. I prefer mine without, since I am normally enjoying it with something sinfully sweet=] 

Fun Fact

Did you know vanilla bean is actually from orchids of the genus Vanilla