PINEAPPLE TARTE TATIN

 

 

Serves: 6

Prep Time: 20 mins

Cooking Time: 25-30 mins

 

Ingredients

A pack of ready rolled puff pastry

1pineapple, peeled, cored  and cut into quarters, then sliced

 

50ml water

30ml rum

100g caster sugar

25g butter

 

Milk to glaze the pastry

 

Topping- 200g mascarpone

1 vanilla pod

200g soft scoop good quality coconut ice cream

 

method

  1. Put 50ml of water in a heavy bottom pan, sprinkle over 100g of caster sugar.
  2. Heat until the sugar melts, but don’t stir. Simmer until it turns golden.
  3. Stir in the 25g of butter and 20ml of rum.
  4. Pack the case full of 1 pineapple that has cored and quartered, then sliced.
  5. Press a packet of ready rolled pastry (320g) all around the pineapple and trim.
  6. Brush the pastry with milk and then cook at 200c until the pastry is golden, about 25 -30 mins.
  7. For the topping – whisk 200g of mascarpone and then add in 200g of soft scoop coconut ice cream and 1 vanilla pod together and spoon onto the slice of pineapple tart.
  8. Garnish with toasted coconut shavings.

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