Paramore Hoodie Varsity

Strawberry Tart Tatin

How I I'll catch cold if the weather is so changeable, you put sandals one day and the other boots. And today woke up covered with snow, very cute but PLOP !!!!! If it is spring.

I tell them I have three major addictions: books and food magazines and chocolate (good quality yes, not as anything). For a long time I've been subscribed to various magazines and I had my spoiled. Today far the one I like is the Donna Hay (Australian magazine), has very good recipes (many simple and rich) is not charged and has some beautiful images. This is to tell you the recipe that I am delivering today is of this magazine. Since I saw this cake I wanted to do it and now that the strawberries are becoming more beautiful and rich, I decided to do it.

is a simple and very rich cake. Only must have the following considerations:

· should use non-removable molds and the cakes bounce enough juice. It is best to use ceramic molds.

· should not stir the caramel mixture, since it can crystallize. However, the resulting caramel is rather thick and caramels.

· should expect time before turning the cakes. One reason is that you can burn, as they will be very hot and the other is that the juices will be very liquid.

· can eat is the warm or at room temperature. It is convenient to close to the time to be eating as it will be more beautiful (the colors are more vivid).

I hope you enjoy this recipe. Have a good weekend.

TATIN OF STRAWBERRY TART

4 people

· 2 tablespoons unsalted butter

· ¼ cup granulated sugar

· tablespoon water 1 ½

· Butter molds

· ; 500 g strawberries, washed and sliced \u200b\u200b(not too thin)

· 300 g puff pastry (I used the mass of oven for pies that were perfect for my molds)

Preheat oven to 200C (medium high).

In a small saucepan, mix butter, sugar and water. Bring to medium high heat, without stirring (you can move the pot to integrate). Boil for 5 minutes (be a golden caramel and thick).

Butter four ceramic molds approx. 15 cm (can also use a ceramic pie pan). Divide the strawberries between the molds and pour the caramel prepared.

Uslerear the dough, cut circles the size of the mold and put on the strawberries. Place the molds on a tray and bake for 25 to 30 minutes or until crust is golden brown. Remove from oven and allow to warm up (if you turn to throw the juice will be very liquid). Turn on the plates where the cakes are served. Serve with whipped cream or vanilla ice cream.