Pineapple Tarte Tatin
This Pineapple Tarte Tatin contains cinnamon, nutmeg and cloves for a real taste sensation!
Ingredients
- 200g all butter puff pastry
- 1 small pineapple peeled cored and cut into 4 thick rings
- 100g caster sugar
- Few cloves
- 1 cinnamon stick crushed
- pinch of nutmeg
- 25g butter
- 50ml double cream
To serve:
- 4 balls of Coconut ice cream
- 4 thin dried Pineapple slices
- 4 sprigs of mint
Method
Pre- heat the oven to 200 degrees.
Roll the pastry out to fit 12cm tins and dock them using a fork.
Melt the sugar to a caramel, add the spices and mix this together. Pour this into the 12 cm moulds and top with rings of pineapple.
With the remaining caramel, add the cream to make a sauce.
Put the pastry on top of the pineapple, tuck the edges in, and bake in the oven for fifteen minutes.
To serve, pop the tarts onto plates fill the centre with caramel sauce spoon the juices around the edges and finish by spooning a ball of ice- cream on top and a dried pineapple slice with a sprig of mint .
Ingredients
- 200g all butter puff pastry
- 1 small pineapple peeled cored and cut into 4 thick rings
- 100g caster sugar
- Few cloves
- 1 cinnamon stick crushed
- pinch of nutmeg
- 25g butter
- 50ml double cream
To serve:
- 4 balls of Coconut ice cream
- 4 thin dried Pineapple slices
- 4 sprigs of mint
Method
Pre- heat the oven to 200 degrees.
Roll the pastry out to fit 12cm tins and dock them using a fork.
Melt the sugar to a caramel, add the spices and mix this together. Pour this into the 12 cm moulds and top with rings of pineapple.
With the remaining caramel, add the cream to make a sauce.
Put the pastry on top of the pineapple, tuck the edges in, and bake in the oven for fifteen minutes.
To serve, pop the tarts onto plates fill the centre with caramel sauce spoon the juices around the edges and finish by spooning a ball of ice- cream on top and a dried pineapple slice with a sprig of mint .
