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Pineapple (or other fruits) Tarte Tatin

A humble dessert made with basic pantry ingredients!
Servings 8 slices
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins

Ingredients

  • 2 large sheets Frozen Puff Pastry
  • 43 grams butter 3 tbsp
  • 1 pod vanilla bean scraped
  • 100 grams sugar ½ cup
  • 800-1000 grams a whole pineapple (cut into 2cm slices) sliced and halved
  • pinch cinnamon
  • ½ tsp salt

Instructions

  • Preheat the oven to 205°C (425°F).

FOR THE PUFF PASTRY

  • Line a baking sheet with parchment paper.
  • Lightly dust a clean work surface with some flour. Using a floured rolling pin roll your thawed puff pastry to 1 cm thickness and cut into a circle with a diameter 1 cm bigger than the oven-safe pan you are using for the recipe (Our cast iron pan had a 30cm diameter so we made a a round of puff pastry with a diameter of 31cm). The size of our puff pastry was a bit small so we ended up using two sheets. Just make sure to overlap the sheets by about 2 cm then press the overlapping seem down well to attach them securely and proceed to roll to a 1 cm thickness. Then using a fork poke the dough all around creating holes allowing the steam to escape when baking in the oven later. (refer to images in the blog)
  • Place your rolled and shaped puff pastry onto the prepared baking sheet, and keep in the fridge until needed.

FOR THE TARTE TATIN FILLING

  • Split your vanilla pod (if using) down the middle and scrape the seeds out. Add the vanilla seeds to your sugar and proceed to rub them together until well incorporated. Add the cinnamon and salt to the sugar and give it one last mix.
  • Prepare the fruits you are using. Slice the pineapple into 2cm thick slices, then cut them into halves and set aside.
  • Over medium-high heat, melt the butter in an oven-proof skillet or pan (we used a cast iron).
  • Once the butter is melted, sprinkle your sugar mixture evenly onto the bottom of the pan and let it sit uninterrupted for 15 to 30 seconds to heat through.
  • Begin to stir to help encourage the sugar to dissolve, once the sugar has dissolved allow the mixture to cook (without stirring) for 4-5 minutes until the mixture begins to caramelize. You may swirl the skillet every now and then to ensure the mixture is cooking evenly.
  • When the mixture has caramelized to a nice deep golden brown give it one last swirl to coat the bottom of the pan evenly. Take off the heat and immediately arrange the fruit tightly together into an even layer. Cut smaller pieces of pineapple to fill any smaller empty areas.
  • Immediately arrange the fruit into an even layer. Make sure to cover all spaces and arrange the fruits tightly and those will shrink while baking

ASSEMBLY

  • Remove your chilled puff pastry from the fridge and gently place it over your fruit. You will notice you have some extra dough on the edges, gently tuck the dough deep down around the fruit as best you can.
  • Bake in the preheated oven until the puff pastry turns a nice golden brown, around 25-30 minutes, Remove the skillet from the oven and let it cool for 5 minutes.
  • Carefully flip the Tarte Tatin onto your preferred serving dish. Serve warm with scoops of vanilla ice cream. ENJOY!
Course: Dessert