Pineapple Tarte Tatin

The recipe, step by step

This pineapple tarte Tatin is a lovely tropical twist on the French classic. The pineapple softens in a golden caramel, the pastry bakes crisp and flaky on top, and the whole tart is turned out while still warm so the fruit sits proudly on the surface.

I like to serve it with ginger mascarpone, which gives the sweetness a gentle warmth. 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 things simple, though my Flaky Pastry is a very good homemade alternative.

The recipe serves four and keeps its existing timing of 20 minutes preparation, 25 minutes baking and 45 minutes total. Heat the oven to 180°C fan / 400°F / Gas 6.

Contents

• Recipe Highlights
• Ingredients
• How to Make
• Recipe Tips
• Variations
• Storage and Freezing
• Frequently Asked Questions
• Nutrition
• Tools You’ll Need
• Recipe Card

Recipe Highlights

• Caramelised pineapple: The fruit is cooked briefly in golden caramel before baking.
• Flaky pastry: Puff pastry gives a crisp, buttery top that becomes the base when the tart is turned out.
• Ginger mascarpone: Stem ginger and its syrup bring warmth to the cool mascarpone.
• Two serving styles: Make one large tart or prepare individual portions.
• Serves four: A generous dessert that is best served warm.

Ingredients

• Puff pastry: Use ready-made pastry or prepare my Flaky Pastry.
• Pineapple rings: Drain the tinned fruit well before adding it to the caramel.
• Caster sugar: Melts into the caramel base.
• Butter: Stops the caramel cooking further and adds richness.
• Mascarpone: The creamy base for the accompaniment.
• Stem ginger: One piece and some syrup flavour the mascarpone, using the quantities in the recipe card.

How to Make

1. Heat the oven to 180°C fan / 400°F / Gas 6 and drain the pineapple.
2. Roll the pastry to about 5 mm thick and 3–4 cm wider than the 23 cm pan. Roll it loosely around the rolling pin and chill it while you make the caramel.
3. Add the sugar to a heavy-based pan over medium-high heat and allow it to caramelise to a golden brown.
4. Add the pineapple rings and butter, cook for about two minutes, then lift out the fruit and keep the caramel in the pan.
5. Pour the caramel into the baking pan if you are not using the same ovenproof frying pan. Arrange the pineapple in overlapping circles.
6. Lay the pastry over the fruit and tuck the edges down between the pineapple and the side of the pan.
7. Bake for 20–25 minutes, checking from 20 minutes and allowing the full 25 minutes when needed, until the pastry is puffed and golden.
8. Rest for a few minutes, then carefully invert onto a warm serving plate.
9. For individual portions, divide the caramel between smaller tins, add one or two pineapple rings to each and cover with pastry discs.
10. Blend the mascarpone with one piece of stem ginger and two tablespoons of syrup, as stated in the recipe card, and serve alongside the warm tart.

Recipe Tips

Drain the pineapple well. Too much juice will loosen the caramel and make the pastry less crisp.

Watch the caramel closely. Once the sugar begins to colour, it can darken quickly. Add the butter and pineapple when it reaches a good golden brown.

Chill the rolled pastry. Keeping it cold while you prepare the caramel helps the pastry puff well in the oven.

Turn out while warm. Leave the tart only a few minutes before inverting so the caramel does not set firmly in the pan.

Use a warm plate. A slightly warm serving plate helps prevent the caramel from setting too quickly as the tart is turned out.

Variations

One large tart: Use a 23 cm round baking pan or ovenproof heavy-based frying pan for the classic presentation.

Individual tarts: Divide the caramel and pineapple between smaller tins, then cover each with a pastry disc.

Homemade pastry: Replace ready-made puff pastry with my Flaky Pastry.

Alternative accompaniment: The existing recipe also suggests thick cream or crème fraîche when you do not want ginger mascarpone.

Storage and Freezing

Storing: Keep the tart in the refrigerator for up to five days.

Reheating: Warm the tart in the oven before serving so the pastry becomes crisp again.

Freezing: No tested freezing guidance is included in the existing recipe evidence, so no freezing period is added here.

Frequently Asked Questions

Can I make one large tart or individual portions?

Yes. Use the 23 cm pan for one tart, or divide the caramel, pineapple and pastry between smaller tins.

Can I use homemade pastry?

Yes. My Flaky Pastry is a good alternative to ready-made puff pastry.

How do I know when the tart is baked?

The pastry should be puffed and golden. Begin checking at 20 minutes and allow up to the full 25 minutes stated in the recipe timing.

When should I turn it out?

Let it rest for only a few minutes, then invert it carefully while the caramel is still warm.

What goes well with pineapple tarte Tatin?

The ginger mascarpone is my favourite, though thick cream or crème fraîche also work well.

Nutrition

Serving: one tart slice

Nutritional information is provided as a guide only. Values may vary depending on the exact ingredients, brands and serving sizes used.

Tools You’ll Need

• 23 cm round baking pan or ovenproof heavy-based frying pan
• Rolling pin
• Heavy-based pan, if using a separate baking tin
• Slotted spoon
• Warm serving plate
• Small blender or food processor for the ginger mascarpone

Recipe Card

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