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Ingredients for an 11" tart shell:

1 recipe Pâte Brisée Sucrée (Basic Techniques)

Burnt Caramel:

1 cup granulated sugar

2 teaspoons honey

1 cup whipping cream

1/2 tablespoon unsalted butter

12 ounces fresh strawberries or raspberries

Confectioner's sugar


Pâte Brisée Sucrée: Prepare the tart shell as described in the preceding recipe.


Burnt Caramel: Combine the sugar, honey and 1/4 cup water in a deep, heavy saucepan. Bring sugar mixture to a simmer, stirring to help dissolve the sugar. Cover the pan and cook for 2 minutes. Heat the cream to a simmer in a separate pan. Uncover the boiling sugar and continue cooking until it caramelizes to a dark brown.


Take the pan off the heat and carefully pour in the hot cream and the butter taking care to avoid being spattered as the caramel boils up violently. Once the boiling subsides, return the pan to the heat and keep stirring until the caramel reaches 234 degrees. Pour it into a measure and allow to cool and thicken before pouring it into the prebaked tart shell.


Place the whole or sliced strawberries or raspberries in a decorative pattern over the surface of the tart. Chill. Dust with confectioners' sugar just before serving.