Strawberry and Panettone Pan Tart

Cook time 1 hour
Servings 6


500g (or enough to cover the base of 20cm 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

Strawberry and Panettone Pan Tart


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.