Pineapple Tarte Tatin

Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 2 medium-size fresh pineapples
  • 1 1/3 cups unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 cup sugar
  • 3 tablespoons dark rum
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 vanilla beans, split lengthwise (optional)
  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • Vanilla ice cream (optional)

Preparation

  1. Peel and core pineapples. Cut into 6 (1 1/2-inch-thick) rings. Set aside.
  2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add rum, cinnamon, and salt; beat well.
  3. Divide butter mixture into 6 (6-inch) cast-iron skillets. Place over medium-high heat until butter melts. Add 1 slice of pineapple and, if desired, half of a vanilla bean to each skillet. Cook until pineapple caramelizes on bottom; flip and repeat procedure. Keep warm.
  4. Roll out puff pastry to 1/4-inch thickness. Cut 3 (7 1/2-inch) circles out of each sheet. Place 1 circle over each pineapple slice, and tuck in edges. Repeat procedure with remaining pastry sheet. Bake at 400° for 20 minutes or until golden brown.
  5. Remove from oven, and let stand 5 minutes. Place plate upside down over top of pan, and carefully invert tart onto plate. Repeat process with remaining skillets. Top each with a scoop of vanilla ice cream, if desired. Serve immediately.
  6. Note: If substituting 1 (12-inch) skillet, use only 4 pineapple slices, 3/4 cup butter, and half amounts of the remaining ingredients. Use 1 pastry sheet to cover all slices. After baking, invert tart onto platter. Cut in wedges.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pineapple Tarte Tatin Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy