Pineapple Tart Tatin Recipe

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serves:

6

Skill:

easy

Prep:

15 min

Cooking:

40 min

Nutrition per portion

RDA
Calories 480 kCal 24%
Fat 23g 33%
  -  Saturates 12g 60%

Ingredients

  • 60g (2.5oz) butter
  • 225g (8oz) caster sugar
  • 1 small pineapple, peeled and sliced into 6 rings
  • 375g (13oz) sheet ready-rolled puff pastry
  • you will need:
  • 6 x 9cm (3.5in) pie tins

Method

  • Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Heat a non-stick frying pan and add the butter. Let it melt, then add the sugar and 60ml (2.5fl oz) water. Cook for 5 minutes, stirring until the sugar is dissolved. Add the pineapple and cook for 15 to 20 minutes, flipping the pineapple halfway through, until you have a dark caramel. Give the pan a shake every couple of minutes to move the pineapple around and stop it catching.

  • Place a pineapple slice and about 1½ tbsp of the syrup in the base of each pie tin.

  • Cut out circles from the puff pastry to just larger than the pie dishes, place a circle over each dish and tuck in the edges. Place the tins on a baking tray and cook for 18 to 20 minutes until the pastry is puffed and golden.

  • Run a knife round the edge of each tatin and invert on to plates quickly. Serve with a dollop of good-quality ice cream, if you like.

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