Zingy pineapple tarte tartin
Prep
15 mins
Cook
50 mins
Servings
6
Difficulty
Medium
This is my go to dessert when I want something that looks impressive but honestly doesn't take much effort. The magic happens when caramelized pineapple meets that tingly kick from Szechuan peppercorns, creating this wonderful sweet and spicy combination that feels so much fancier than it actually is. Pineapple is packed with bromelain, an enzyme that aids digestion, so you can feel a bit virtuous about indulging. The best part? It comes together in just over an hour from start to finish, and you probably have most of the ingredients in your kitchen already. Serve it warm with vanilla ice cream and watch everyone ask for your secret.
Ella x
Ingredients
- 1pineapple
- 100 gramsgolden granulated sugar
- 30 gramsunsalted butter(cubed)
- ½ tspsea salt flakes
- 1½ tspszechuan peppercorns(coarsely crushed (optional))
- 320 gramsall-butter puff pastry sheet(sheet all-butter puff pastry)
- 1vanilla ice cream(to serve (optional))
Detail level
Instructions
- 1
Peel and core the pineapple, then slice into 2cm rings. Cut each ring in ½ to make half-moon shapes. Sprinkle the sugar evenly into a 20cm ovenproof frying pan and melt over a medium-low heat, without stirring. Tilt the pan occasionally so that the sugar melts and caramelises evenly. Once it has become a golden caramel (8-10 minutes), carefully add the pineapple rings (it may spit slightly). Add the cubed butter, sea salt and crushed peppercorns, if using. Cook the pineapple for around 2 minutes on each side until golden. Remove the pan from the heat and allow to cool.
- 2
Preheat the oven to 220°C, gas mark 7. Lay the pastry over the caramel pineapple in the pan, then trim it using the edge of the pan as a guide, tucking it inside the edges, around the fruit. Bake for 25-35 minutes until dark golden and puffed up. Remove from the oven, let stand for 5 minutes, then carefully turn out onto a serving platter. Serve with coconut or vanilla ice cream, if liked.
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