Strawberry Rhubarb Tarte Tatin

Preheat your oven to 400°F, lightly grease a 9-inch round, 3-inch-deep cake pan or springform pan with cooking spray, and line the bottom with parchment paper. If using a springform pan, wrap the outside with aluminum foil to prevent leaks.

In a bowl, toss together the strawberries, rhubarb, and cornstarch until well combined, then transfer to the prepared pan. Place the pan on a baking sheet and set aside.

On a lightly floured work surface, stack the pastry sheets on top of each other and roll them lightly with a rolling pin so they adhere to each other. Cut out a 12-inch circle from the pastry, poke it about 15 to 20 times with a fork, and refrigerate it while you prepare the caramel.

In a small saucepan, combine the sugar and 1 tablespoon of water and place over medium heat. Without stirring or touching the sugar, allow the mixture to melt together and caramelize. This should take about 6 to 8 minutes. When the sugar starts to turn golden, gently swirl the pan to ensure the mixture caramelizes evenly. As soon as the mixture is golden, turn off the heat and carefully add the butter, swirling to combine. Stir in half of the vanilla, then carefully pour the caramel over the fruit. Retrieve the puff pastry from the fridge and lay it on top of the fruit. Using a spatula, tuck the overhanging pastry down between the edge of the pan and the fruit.

Bake the tarte until the pastry is puffed and golden brown, 30 to 35 minutes. Allow the tarte to cool in the pan for 5 minutes, then carefully invert it onto a rimmed serving dish to cool completely.

Meanwhile, in a mixing bowl, or a stand mixer fitted with a whisk attachment, whip together the whipping cream, sour cream, icing sugar, and remaining vanilla just until stiff, about 2 to 3 minutes.

Serve the sliced tarte topped with the whipped cream. This is best fresh, but leftovers can be stored, covered, in the fridge for up to 2 days.