Pineapple Tarte Tatin with Ginger Mascarpone

The recipe, step by step

This pineapple tarte Tatin is a lovely tropical twist on the French classic. The pineapple cooks briefly in a golden caramel before being covered with puff pastry and baked until crisp and flaky. Once turned out, the caramelised pineapple sits proudly on top with all those lovely buttery juices underneath.

I like to serve it warm with ginger mascarpone. The cool, creamy mascarpone and warming stem ginger work beautifully with the sweet pineapple and caramel.

You can make one large tart in a 23 cm round baking pan or ovenproof heavy-based frying pan, or divide the recipe into individual portions. Ready-made puff pastry keeps everything quick and easy, although my Flaky Pastry is a delicious homemade alternative.

For an alternative accompaniment, try serving it with my Vanilla Custard, which is also lovely with the warm caramelised pineapple.

Recipe Highlights

• Ease: Easy, especially when using ready-made puff pastry.
• Taste: Sweet caramelised pineapple with buttery pastry and warming ginger.
• Texture: Soft, juicy pineapple topped with crisp layers of flaky pastry.
• Serving: Best served warm with ginger mascarpone, thick cream, crème fraîche or vanilla custard.
• Quantity: 4 servings
• Pan: 23 cm round baking pan or ovenproof heavy-based frying pan.
• Preparation: 20 minutes.
• Baking: 25 minutes.
• Total: 45 minutes.

Why You’ll Love This Pineapple Tarte Tatin

The contrast of textures is what makes this dessert so good. The pineapple becomes soft and glossy in the caramel while the puff pastry bakes above it, away from the fruit juices, so it can rise and turn beautifully crisp.

It is also much easier than it looks. There is no pastry case to line or blind bake. Instead, the pastry simply goes over the caramelised fruit before the whole tart is turned upside down after baking.

The ginger mascarpone takes only moments to make, but it brings a lovely warmth that cuts through the sweetness of the caramel.

And because the same recipe can be prepared as one large tart or several individual ones, it works equally well as a relaxed family dessert or something a little more special for dinner.

Ingredients and Substitutions

Pineapple Tarte Tatin

• Puff pastry: Use 400 g puff pastry. Ready-made puff pastry is the easiest option, or use homemade Flaky Pastry.
• Pineapple rings: Use 1 tin pineapple rings. Drain the pineapple thoroughly before starting so excess juice does not dilute the caramel.
• Caster sugar: Use 100 g caster sugar to make the caramel.
• Butter: Use 50 g butter. Adding it once the caramel has turned golden enriches the sauce and stops the sugar from continuing to caramelise as quickly.

Ginger Mascarpone

• Mascarpone: Use 250 g mascarpone.
• Stem ginger: 1 piece of stem ginger plus 2 tablespoons of the ginger syrup.

How to Make Pineapple Tarte Tatin

Prepare the Pineapple and Pastry

1. Preheat the oven: Heat the oven to 180°C fan / 400°F / Gas 6.

2. Drain the pineapple: Drain the pineapple rings thoroughly and set them aside while you prepare the pastry.

3. Roll the pastry: Lightly dust your work surface with flour and roll the 400 g puff pastry until it is approximately 5 mm thick and 3–4 cm wider than your 23 cm round baking pan or ovenproof heavy-based frying pan.

4. Chill the pastry: Loosely roll the pastry around your rolling pin, then transfer it to the refrigerator while you prepare the caramel.

Make the Caramelised Pineapple

5. Start the caramel: Place the 100 g caster sugar in a heavy-based pan over medium-high heat. Allow the sugar to melt and begin caramelising.

6. Add the pineapple and butter: Once the caramel has turned golden brown, add the pineapple rings and 50 g butter.

7. Cook the pineapple: Cook the pineapple in the caramel for approximately 2 minutes, then remove the pan from the heat.

8. Remove the pineapple: Carefully lift the pineapple rings from the caramel and leave them to cool slightly, keeping the caramel in the pan.

Assemble the Tarte Tatin

9. Add the caramel: If you are using a separate baking pan, carefully pour the caramel into it. If you are using the same ovenproof frying pan, simply leave the caramel where it is.

10. Arrange the pineapple: Arrange the pineapple rings in overlapping circles over the caramel.

11. Add the pastry: Lay the chilled puff pastry over the pineapple and gently tuck the edges down between the fruit and the sides of the pan.

Bake and Turn Out

12. Bake: Place the tarte Tatin in the centre of the oven and bake for 20–25 minutes, until the pastry is well risen, puffed and golden.

13. Rest briefly: Remove the tart from the oven and leave it to rest for just a few minutes.

14. Turn out: Place a warm serving plate over the pan, then carefully invert the tart so the caramelised pineapple is on top.

Make Individual Pineapple Tartes Tatin

15. Prepare individual portions: Follow the same method using smaller baking tins. Spoon 1 tablespoon of caramel into the bottom of each tin.

16. Add the pineapple: Place 1–2 pineapple rings into each tin.

17. Add the pastry: Cut the puff pastry into discs large enough to cover the fruit. Lay a pastry disc over each portion and tuck the edges inside the rim of the tin before baking.

Make the Ginger Mascarpone

18. Blend the mascarpone: Blend 250 g mascarpone with 1 piece of stem ginger and 2 tablespoons of the stem ginger syrup until evenly combined.

19. Serve: Serve the warm pineapple tarte Tatin with a generous spoonful of ginger mascarpone. Thick cream or crème fraîche also works beautifully.

Don’t Waste the Leftover Pastry

Any puff pastry trimmings can be turned into quick cheese bites.

Reroll the pastry scraps, brush them with egg wash and sprinkle with a little grated cheese. Bake for approximately 8 minutes, until puffed and golden.

Variations

Make Individual Tartes Tatin

Instead of one large tart, divide the caramel and pineapple between smaller baking tins and cover each with its own puff pastry disc.

This makes a lovely presentation when everyone is having an individual dessert.

Make Your Own Pastry

Replace the ready-made puff pastry with my Flaky Pastry.

It gives you similar flaky layers to puff pastry but is quicker to prepare from scratch.

Serve With Vanilla Custard

For a warmer, more traditional accompaniment, serve the tarte Tatin with my Vanilla Custard.

Skip the Ginger Mascarpone

If you don’t fancy the ginger mascarpone, serve the tart with thick cream or crème fraîche instead.

Nigel’s Recipe Tips

Drain the Pineapple Thoroughly

This is important.

Excess pineapple juice can thin the caramel and introduce extra moisture underneath the pastry.

Use a Heavy-Based Pan for the Caramel

A heavy-based pan distributes the heat more evenly, making the caramel easier to control.

Watch the Caramel Closely

You don’t need to stir the sugar constantly.

However, once it begins to turn golden, keep a close eye on it because caramel can go from beautifully golden to burnt surprisingly quickly.

Keep the Pastry Cold

Roll the puff pastry before making the caramel and put it back in the refrigerator.

Cold pastry gives the butter layers a better chance to remain distinct before they hit the hot oven, helping it puff as it bakes.

Make the Pastry Slightly Larger Than the Pan

Roll it approximately 3–4 cm wider than the pan.

This gives you enough pastry to tuck neatly around the pineapple rather than leaving the fruit exposed at the edges.

Look for Deep Golden Pastry

Begin checking the tart after 20 minutes.

It may need the full 25 minutes for the pastry to become properly puffed and golden.

Don’t Leave It Too Long Before Turning Out

Allow the tarte Tatin to settle for only a few minutes after baking.

If it is left in the pan for too long, the caramel begins to firm up and the fruit can stick when you try to invert it.

Use a Warm Serving Plate

Turning the tart onto a warm plate helps prevent the hot caramel from cooling and setting too rapidly.

Take Care When Turning It Out

The caramel will still be very hot.

Place the serving plate firmly over the pan before turning both over together in one confident movement.

Frequently Asked Questions

Can I Make One Large Tart or Individual Portions?

Yes.

Use a 23 cm round baking pan or ovenproof heavy-based frying pan for one large tarte Tatin, or divide the caramel, pineapple and pastry between individual tins.

Can I Use Homemade Puff Pastry?

Yes. My Flaky Pastry makes a very good homemade alternative.

How Thick Should I Roll the Pastry?

Roll it to approximately 5 mm thick.

It should also be around 3–4 cm wider than your pan so there is enough pastry to tuck around the fruit.

How Do I Know When the Caramel Is Ready?

Allow the sugar to melt until it reaches a golden-brown colour.

At that point, add the pineapple and butter to stop it continuing to caramelise so rapidly.

How Long Should I Cook the Pineapple?

Cook the pineapple rings in the caramel for approximately 2 minutes before removing the pan from the heat.

How Do I Know When the Tarte Tatin Is Baked?

The puff pastry should be visibly puffed and golden.

The WPRM method gives a baking range of 20–25 minutes.

When Should I Turn the Tart Out?

Leave it for only a few minutes after removing it from the oven, then invert it while the caramel is still warm.

What Can I Serve With Pineapple Tarte Tatin?

The recipe includes a ginger mascarpone made with mascarpone, stem ginger and ginger syrup.

You can also serve it with thick cream, crème fraîche or Vanilla Custard.

Can I Prepare the Ginger Mascarpone Ahead?

The supplied recipe does not give a tested make-ahead period for the ginger mascarpone, so I would not add a storage time without confirming it first.

Tools You’ll Need

• 23 cm round baking pan or ovenproof heavy-based frying pan
• Heavy-based saucepan, if using a separate baking pan
• Rolling pin
• Digital kitchen scales
• Slotted spoon or kitchen tongs
• Warm serving plate
• Small blender or food processor for the ginger mascarpone
• Small individual baking tins, optional

Storage and Freezing

Storing

Once cooled, cover the pineapple tarte Tatin and store it in the refrigerator for up to 5 days.

Reheating

The pastry naturally softens during refrigeration, so reheat the tart in the oven before serving to help restore some of its crispness.

Freezing

This is a dessert that is best eaten while it is still warm, when the pineapple is soft and glossy, the caramel is fluid and the puff pastry is at its crispiest. For that reason, I don’t recommend freezing it.

Nutrition

Serving: One pineapple tarte Tatin portion with ginger mascarpone.

Calories: approximately 891 kcal · 45% DV
Total Fat: approximately 58.8 g · 84% DV
Carbohydrates: approximately 82.5 g · 32% DV
Sugars: approximately 44.8 g · 50% DV
Protein: approximately 7.6 g · 15% DV
Sodium: approximately 385 mg · 16% DV
Fibre: approximately 1.2 g · 4% DV

% Daily Values are based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary depending on the ingredients and brands used.

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