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Pineapple Tarte Tatin

This is a fancy dish you would normally only associate with being served in restaurants - but when you look a bit closer, there's only a few ingredients and it's really easy!

We also add an optional (but delicious) rum cream to cool it all on down.

Ingredients & RecipePrint


  • 4 rings of fresh or tinned pineapple
  • caster sugar (100g)
  • knob of butter
  • ready rolled puff pastry (150g)
  • 1 egg, beaten
  • glug of double cream (100ml)
  • handful of dessicated coconut
  • shot of dark rum (optional)
  • few sprigs of fresh mint


preheat oven to 200°C.
slice the pineapple into thin slices and drain off excess juice.
put sugar in a ovenproof pan and heat gently until it caramelises, do not stir it.
remove from heat and add butter and stir gently.
arrange the pineapple slices into the syrup.
roll out a thin puff pastry disk a little larger than the pan.
place on top of pineapple and carefully tuck the edges into the side of the pan.
brush the egg wash on top of the puff pastry.
bake in the oven for approximately 15-20 minutes until pastry is golden and cooked, then remove form the oven and leave to rest for a few minutes.
whisk the double cream to soft peaks and stir through the coconut and the optional rum.
place a plate on top of the tatin and flip the pan over, leave for a few seconds and the tatin should release from the pan and drop onto the plate.
sprinkle with chopped mint and serve with whipped coconut cream.

serves 6

Pineapple Tarte Tatin

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