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Upside-Down Strawberry Tart Recipe

This Upside-Down Strawberry Tart is a delightful dessert that will impress your guests and satisfy your sweet tooth. The tart features fresh strawberries arranged in a beautiful design on top of a buttery, flaky crust. The tart is baked upside-down, which means that the strawberries end up caramelizing as they cook and creating a gorgeous, ruby-red topping that contrasts perfectly with the golden crust.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Course Dessert Recipes, French Kitchen, Pastry Recipes
Cuisine French
Servings 8 servings
Calories 400 kcal


  • 1 sheet of pre-made puff pastry
  • 1 lb. fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1 egg, beaten


  • Preheat your oven to 375°F.
  • In a bowl, mix together the sliced strawberries, sugar, melted butter, and vanilla extract.
  • Pour the strawberry mixture into a 9-inch tart pan.
  • Roll out the puff pastry sheet and place it over the strawberry mixture, tucking in the edges around the sides.
  • Brush the top of the puff pastry with the beaten egg.
  • Use a sharp knife to make a few small slits in the top of the puff pastry to allow steam to escape.
  • Bake the tart for 35-40 minutes, or until the pastry is golden brown.
  • Remove the tart from the oven and let it cool for 5-10 minutes.
  • Carefully flip the tart over onto a serving platter, so that the strawberries are on top.
  • Serve the tart warm or at room temperature, topped with whipped cream or vanilla ice cream, if desired.


  • Be sure to use fresh, ripe strawberries for the best flavor.
  • Don’t overfill the tart pan with the strawberry mixture, or it may overflow while baking.
  • Make sure to brush the puff pastry with the beaten egg to give it a beautiful golden color.
  • Allow the tart to cool for a few minutes before flipping it over onto a serving platter to avoid any accidents.

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One Comment

  1. 5 stars
    The combination of the sweet strawberries and the buttery, flaky crust was perfect. I loved how the tart looked when it was turned upside down – it was almost too pretty to eat! The recipe itself was very easy to follow, even for someone like me who is not an experienced baker. I also appreciated that the recipe didn’t call for too many ingredients – I was able to find everything I needed at my local grocery store. Overall, I would definitely recommend this recipe to anyone looking for a delicious and impressive dessert to serve to guests or enjoy on their own!

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