Pineapple tart Tatin by Jack Stein

Pineapple Tart Tatin - 1032

A tarte Tatin is always a wonderful thing. It is one of those desserts that just works in any situation. Flexible and adaptable, tarte Tatin can be made with very many different fruits. I love cooked pineapple and I think it works beautifully here.

SERVES 6

250g puff pastry
75g butter, softened
175g caster sugar
1 medium-sized pineapple
to serve
vanilla ice cream, coconut sorbet or crème fraîche

Roll out the pastry on a lightly floured surface and cut out a 26cm disc, slightly larger than the top of a 20cm tarte tatin dish or reliably non-stick cast-iron frying pan. Transfer to a baking sheet and chill for at least 20 minutes.
Meanwhile, spread the butter over the base of the tarte tatin dish or frying pan, and sprinkle over the sugar in a thick, even layer.

Cut the top and bottom off the pineapple, trim the skin off the side and slice into rounds, each about 5cm thick.

Tightly pack the pineapple slices into the tarte tatin dish or frying pan and place over a medium heat. Cook for 20–25 minutes, gently shaking the pan now and then, until the butter and sugar have mixed with the pineapple juices to produce a rich sauce and the pineapple is just tender. At first the caramel will be pale and there might be some liquid from the juices of the pineapple, but as you keep on cooking, the juices will evaporate and the butter and sugar will become darker and thicker. Just take care that the butter and sugar do not burn. When the pineapple has been caramelised, remove the pan from the heat.

Pre-heat the oven to 170°C Fan (190°C/Gas Mark 5).

Gently place the pastry on top of the pineapple slices and tuck the edges down inside the pan. Prick the pastry 5 or 6 times with the tip of a small, sharp knife, transfer to the oven and bake for 25 minutes, until the pastry is puffed up, crisp and golden.

Remove the tart from the oven and leave it to rest for 5 minutes. Run a knife round the edge of the tart and invert it onto a round, flat serving plate. Serve warm, cut into wedges, with crème fraîche or vanilla ice cream.

Cook more from this book
Green pasta bits
Cornish chilli crab

Read the review

Buy this book
Jack Stein’s World on a Plate: Local produce, world flavours, exciting food
£26, Absolute Press

Extract taken from Jack Stein’s World on a Plate by Jack Stein (Absolute Press, £26)
Photography © Paul Winch-Furness

Published by

Andy Lynes

I'm a food and drink writer and author.

3 thoughts on “Pineapple tart Tatin by Jack Stein”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.