Go Back
Pineapple tarte tatin

Pineapple Tarte Tatin with Ginger Mascarpone

Preparation:20 minutes
Baking:25 minutes
Total:45 minutes
Servings: 4
Tools you'll need:
  • 23cm round baking pan or ovenproof heavy based frying pan
This is a great alternative to the classic French Tarte Tatin made with apples. My ginger mascarpone cream just pairs with it really nicely.

INGREDIENTS LIST
 

  • 400 g puff pastry
  • 1 tin pineapple rings
  • 100 g caster sugar
  • 50 g butter

Ginger mascarpone

  • 250 g mascarpone
  • 1 jar stem ginger

Preparation
 

  • 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.
insta
KEYWORDS fruit recipes, ginger, tart recipes

www.thegourmetlarder.com