Pineapple and cardamom tarte tatin
Simmer in season pineapple with mixed spices and create a tropical twist of the French tarte tatin dessert. Serve with creamy vanilla ice-cream... delish!
- 20 mins preparation
- 40 mins cooking
- Serves 6, Makes 1
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Ingredients
Pineapple and cardamom tarte tatin
- 1 ripe medium pineapple (1.25kg)
- 90 gram butter, chopped
- 3/4 cup (165g) firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- pinch ground cloves
- 1 sheet butter puff pastry
- 2 tablespoon fresh mint leaves
Method
Pineapple and cardamom tarte tatin
- 1Preheat oven to 200°C. Line a 26cm heavy-based ovenproof frying pan with baking paper.
- 2Trim top and bottom from pineapple; remove the skin. Cut pineapple into 5mm thick slices. Using a small pastry cutter, cut the core from each slice.
- 3Stir butter, sugar and spices in a large frying pan over medium heat until sugar dissolves. Add half the pineapple slices, bring to a simmer; cook, turning pineapple, for 3 minutes or until just tender. Using a slotted spoon, transfer pineapple to a tray; cool. Repeat with remaining pineapple. Reserve syrup in pan.
- 4Arrange pineapple slices slightly overlapping in lined frying pan. Combine any standing juices on the tray from the pineapple with reserved syrup. Cut a 26cm round from pastry sheet; place on pineapple, tucking the edge in around the pineapple.
- 5Bake tart for 25 minutes or until pastry is puffed, cooked through and golden. Stand in pan 10 minutes. Carefully invert tart onto a rimmed platter; lift away the lining paper.
- 6Reheat reserved syrup over medium heat for 2 minutes or until thickened slightly. Drizzle or brush syrup over pineapple. Serve immediately topped with mint leaves.
Notes
Serve with vanilla ice-cream.
