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PINEAPPLE AND COCONUT CARAMEL TARTE TARTIN

  • Timer Prep 15 min
    Cook 60 min
  • Chart 322.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Peel, core and slice the h pineapple.

Method

  1. 1 Heat the oven to 200°C/180°C fan/gas 6. Roll out the pastry to 1cm thick, and cut out a circle using a 20cm-diameter ovenproof frying pan or tarte tatin dish as a guide.
  2. 2 Spoon the caramel into the pan, add the rum and boil for 2 minutes. Set aside to cool slightly. Arrange the pineapple in the caramel, filling any gaps with pineapple pieces. Bake for 35 minutes.
  3. 3 Cover with the pastry, tucking it down the side of the pan. Bake for 25 minutes. Allow to cool slightly, then turn out onto a plate. Why not serve with coconut sorbet.