Luscious Pineapple Tarte Tatins
An Original Recipe by Lorraine Elliott
Makes 6 tarts
Preparation time: 20 minutes
Cooking time: 20 minutes
- 1/2 batch of this easy puff pastry (or 2 sheets puff pastry)
- 125g/4ozs. caster or superfine sugar
- 4 tablespoons water
- Vanilla extract
- 50g/1.7ozs. butter, cut into small cubes
- 1 small sweet pineapple
Step 1 - Preheat oven to 200C/400F. Line 6 pie plates with a round piece of parchment to cover the base. Roll out the puff pastry on a clean, floured surface. Cut out 10cm/2.5 inch circles out of the puff pastry. Place in the fridge until needed.
Step 2 - Remove the skin from the pineapple and cut into 1/3 inch slices. You can also cut the pineapple into rounds if desired.
Step 3 - Add the sugar and water to a heavy bottomed saucepan and heat on medium high heat. Allow it to become a caramel. It is easiest to just leave it to boil away rather than stir it as sugar crystals may inhibit the caramel from happening and can seize the sugar. When it is ready, divide the caramel among the six pie tins spooning about 2 tablespoons on top of the parchment (don't worry if it doesn't seem enough or if the caramel seems too thick, the pineapple will release juice and meld with the caramel to make a gorgeous sauce).
Place the pineapple ring on top of the caramel and scatter 2-3 small cubes of butter on top. Then place the puff pastry circle on top. Bake for 20 minutes until pastry is golden.
Step 4 - While it is still hot, upend it onto a plate along with all of the sauce. Serve with cream.