Pineapple tarte tatin

Yield: 1 servings

Measure Ingredient
1 medium Ripe pineapple
110 grams Caster sugar; (4 oz)
55 grams Butter; (2 oz)
340 grams Ready made puff pastry; (12 oz)
Creme fraiche to serve

You will need a heavy frying pan that can go into the oven or a circular metal baking dish that can be used on top for this recipe.

Pre heat the oven to 200øC/400øF/gas mark 6.

Cut the top and bottom from the pineapple. Using a small sharp knifr cut off the peel and carefully cut out the eyes. Slice in half vertically and cut out the core. Now slice the pineapple into 2.5cm (1 inch) thick slices.

Place your chosen dish on the heat and put in the sugar. Add 4 tbsp of water and heat until the sugar is dissolved. Boil gently until the sugar colours and caramelises. Turn down the heat and add the butter. If the mixture becomes thick and granular add a little more water and heat until it is smoothish.

Lay the pineapple slices in the dish cutting where necessary to make them fit, then simmer for 5–10 minutes. Watch the mixture carefully, as the sauce may catch and burn.

Roll out the pastry and cut a circle about 1 cm larger than the pan. Lay this over the fruit, tucking in the edges and place in the oven. Bake for 30 minutes or until well risen and golden brown.

Remove from the oven, allow to settle for a few minutes, then carefully turn onto a plate. Leave the pan in position for a further 2–3 minutes then remove it carefully. If some of the fruit has slipped re–position it.

Serve warm with crême fraîche.

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