A simple take on the traditional Tarte Tatin. For this recipe it is important to get hold of a good quality pineapple. At the restaurant we use Maui Gold, which are well worth sourcing if you want a perfectly ripe and flavoursome pineapple. We make a rough puff pastry everyday to use for the tart, but buying a good quality puff pastry for home is fine, and takes considerably less time.
500g puff pastry
1 ripe pineapple
For the stock syrup
250g caster sugar
1 vanilla pod split
For the caramel
300g caster sugar
100g diced unsalted butter
Pre heat your oven to 200ᵒC.
Start by making your stock syrup to poach the pineapple in. Add the sugar, water and vanilla pod to a saucepan and bring to the boil. While waiting for the syrup to boil, prepare your pineapple. Remove the skin with a sharp knife. Then cut the pineapple into rings about 2” thick. Once the stock syrup is up to the boil, turn down to a simmer and add your pineapple rings. Leave to gently poach for 30 minutes until soft all the way through. Allow the pineapple rings to cool in the stock syrup.
While waiting for the pineapple to cool, make your caramel. Make sure you have 4 round baking tins about 3” diameter, 1.5” deep on the work surface ready for the caramel. In a heavy based saucepan heat your sugar until you have a dark golden brown caramel, then remove from the heat and whisk in the butter. Be very careful not to spill any of the caramel or touch it, as it is super hot at this stage. When all of the butter has been whisked in pour the caramel evenly between the baking tins or until each tin has around 1/4” of caramel in the bottom. Allow the caramel to cool and set.
Once the pineapple has cooled, remove from the stock syrup, and dry on some kitchen paper. With a round cutter, cut away the core of each pineapple ring, then cut the rings in to quarters.
Roll out your puff pastry on a lightly floured surface until 1/4” thick. With a 5” pastry cutter, cut 5 round discs, and one at a time place 3 or 4 pieces of the pineapple tightly in to the middle of the pastry disc. Pull up the edges of the pastry and wrap over the top of the pineapple so that the pastry covers 1/2 cm of the surface. Turn the filled pastry over with a pallet knife and place in to the baking tin on top of the caramel.
Once all of the tins are finished, place on a baking tray and bake in the preheated oven at 200ᵒC for 15-20 minutes, or until golden brown and crisp on top. Remove from the oven and turn each tart out on to a cooling rack. Allow the tarts to cool for 5-10 minutes then serve. Try with some clotted cream ice cream!