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
  • Print


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


Pineapple and cardamom tarte tatin
  • 1
    Preheat oven to 200°C. Line a 26cm heavy-based ovenproof frying pan with baking paper.
  • 2
    Trim 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.
  • 3
    Stir 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.
  • 4
    Arrange 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.
  • 5
    Bake 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.
  • 6
    Reheat reserved syrup over medium heat for 2 minutes or until thickened slightly. Drizzle or brush syrup over pineapple. Serve immediately topped with mint leaves.


Serve with vanilla ice-cream.

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