Pineapple Tarte Tatin
This cheeky variation of the French classic is a quick, simple and impressive dessert. Buttery pastry, gooey caramel and sweet pineapple combine for a taste sensation!
Ingredients
- 100g all butter puff pastry
- 100g pineapple rings, drained on kitchen paper
- 100g caster sugar
- 25g butter
- Black pepper
To serve:
- Vanilla ice cream
- Cream
Method
Pre- heat the oven to 200 degrees.
Roll out the pastry and cut out 4 circles of approximately 6 – 8 inches in diameter. Using a knife cut some airholes in them.
Place a pan containing the sugar over a medium-low heat and melt the sugar to a caramel. Add the butter and mix. Crush the peppercorns and add to the mix. Pour into 4 pastry moulds and top with two rings of pineapple.
With the remaining caramel, add the cream and stir to make a sauce.
Put the pastry circles on top of the pineapple, tuck the edges in, and bake in the oven for fifteen minutes.
To serve, drizzle the sauce onto the plate, top it with the tart and finish by spooning a ball of ice- cream on top.
Ingredients
- 100g all butter puff pastry
- 100g pineapple rings, drained on kitchen paper
- 100g caster sugar
- 25g butter
- Black pepper
To serve:
- Vanilla ice cream
- Cream
Method
Pre- heat the oven to 200 degrees.
Roll out the pastry and cut out 4 circles of approximately 6 – 8 inches in diameter. Using a knife cut some airholes in them.
Place a pan containing the sugar over a medium-low heat and melt the sugar to a caramel. Add the butter and mix. Crush the peppercorns and add to the mix. Pour into 4 pastry moulds and top with two rings of pineapple.
With the remaining caramel, add the cream and stir to make a sauce.
Put the pastry circles on top of the pineapple, tuck the edges in, and bake in the oven for fifteen minutes.
To serve, drizzle the sauce onto the plate, top it with the tart and finish by spooning a ball of ice- cream on top.
