Pineapple Tarte Tatin
This pineapple tarte tatin is a great alternative to the French classic made with apples. I like to serve it with my ginger mascarpone cream which is super delicious and warming.
The tarte Tatin originated in France in the 1880’s. There are a few stories of how it came about but the most common is of two sisters Stéphanie and Caroline Tatin, who left some apples and sugar cooking too long when they were making an apple pie. Realising their mistake they tried to rescue the caramelised apple, placing the pastry on top and baking it in the oven. To their surprise, it became very popular with their hotel guests and became a signature dish now recreated the world over.
This recipe can be made as one large tart or individual ones and if you would like to make a really delicious pastry for this recipe, I recommend my flaky pastry which is very similar to puff pastry but quicker to make
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
- EASE: easy.
- GREAT FOR: afternoon tea, picnic, friends and family visiting,
- TASTE: sweet, caramelised pineapple topped with pastry.
- TEXTURE: baked soft pineapple topped with flaky layers of pastry.
- QUANTITY: 4 servings (23cm round baking pan or ovenproof heavy based frying pan)
- TIME: 45 minutes
For this recipe all you need are these ingredients:
- Ready-made puff pastry
- Tin of pineapples
- Caster or granulated white sugar
- Stem ginger
TIP: I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. I recommend Maldon Sea salt flakes or Cornish sea salt.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Serving: one pineapple tarte tatin slice with ginger mascarpone
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
Keeps in the refrigerator for up to 5 days, but best to reheat the tart in the oven to crisp back up before serving.
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Pineapple Tarte Tatin with Ginger Mascarpone
- 23cm round baking pan or ovenproof heavy based frying pan
- 400 g puff pastry
- 1 tin pineapple rings
- 100 g caster sugar
- 50 g butter
- 250 g mascarpone
- 1 jar stem ginger
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- Drain the pineapple from the juice.
- Pastry: Dust your kitchen surface with flour and roll out your puff pastry until it’s around 0.5cm thick and is 3-4cm larger than a 23cm round pie dish or ovenproof heavy-based frying pan. Then use the rolling pin to roll up the pastry and pop it in the fridge to rest while we prepare the caramel.(Any leftover pastry you can use to make cheese bites. Reroll the pastry leftovers out, brush with egg wash and sprinkle with grated cheese. Bake for 8 minutes and enjoy)
- Caramel: Add the caster sugar to a heavy-based pan and place on the stove, then set to medium to high heat. Allow the sugar to begin caramelising.
- Once the caramel has turned golden brown, add the pineapple rings and the butter to stop the sugar from burning.Cook the pineapple for around 2 minutes, then remove from the heat. Spoon out the pineapple rings and allow to cool, keeping the caramel in the pan.
- Assembly: Pour the caramel into the baking pan or frying pan, then arrange the pineapple in overlapping circles. Finally, lay the pastry on top, tucking the edge between the fruit and the pan.
- Baking: Bake in the centre of the oven for 20 to 25 minutes, or until the pastry is puffed and golden. Leave to rest for a few minutes before inverting onto a warm plate.
- Individual servings: For individual portions follow the instruction above, using the smaller baking tins. Spoon 1 tablespoon of the caramel into the bottom of the baking tins. Add 1-2 pineapple rings to each tin and cover the pineapple with the discs of puff pastry, tucking the edges of the puff pastry inside the rim of the tins.
- Ginger mascarpone: Blend 1 piece of stem ginger and 2 tablespoons of syrup with the mascarpone.
- Serve the pineapple Tarte Tatin with a spoon of the ginger mascarpone or alternately, it goes well with some thick cream or crème fraiche.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!