Spiced pineapple tarte tatin
Our best pineapple Tatin tastes divine and looks impressive on the dinner table. A twist on traditional upside-down apple Tatin, this recipe adds spice with star anise and cinnamon. Serve with vanilla ice cream on the side.
Ingredients
- 500 g block puff pastry rolled out to the thickness of a £1 coin
- 1 small pineapple peeled and sliced into 6 2cm-thick rings
- 70 g caster sugar
- 35 g unsalted butter
- 1 star anise ground in a pestle and mortar
- 1/2 tsp ground cinnamon
Instructions
- 1
Cut 6 circles of pastry (about 10cm) to fit mini tart tins. Chill. Line the tins with baking paper. Heat the oven to 180c/fan 160c/gas 4. Core the pineapple.
- 2
Heat the sugar gently in a pan until it turns a light caramel colour, shake the pan while it melts but don’t stir, or it will crystallise. Take off the heat and stir in the butter, star anise and cinnamon. Divide between tins, put a slice of pineapple on each and bake for 10 minutes.
- 3
Top each with a pastry circle, prick with a fork and bake for 20 minutes. Cool for 5 minutes only, turn out and serve.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com