Serves 4. Prep/Cook Time: 40-45. minutes.
- 1 Australian pineapple
- ¾ cup caster sugar
- 1 tbsp water
- 50g unsalted butter
- 1 sheet puff pastry (store bought)
- 1/2 tsp ground cinnamon
- 1 vanilla bean seeds, scraped
- 1 tbsp toasted hazelnuts, roughly chopped
- Vanilla ice cream
- Pre heat the oven to 180°C
- In a heavy base ovenproof fry pan (cast iron is ideal) add the sugar and water on low to medium heat. Allow for the sugar to dissolve and melt without stirring (8-10 minutes).
- Stir in the butter, cinnamon, vanilla bean seeds and the pod.
- Trim off the outer pineapple skin, slice the pineapple in half then thinly slice into half-moons (4-5mm thick slices).
- Arrange the slices neatly in a spiral, so they are tightly packed covering the base of the fry pan. Allow the pineapple slices to simmer in the caramel for a couple of minutes without stirring.
- Roughly cut the pastry into a circle slightly larger than the fry pan.
- Lay the pastry over the pineapples, using a butter knife to tuck the pastry in at the sides. Make two small slices in the pastry in the middle of the tatin.
- Bake in the oven for 30-35 minutes or until the pastry is lightly browned and puffy.
- Allow to cool for a few minutes before loosening the pastry around the edges. Lay a large serving plate over the fry pan, place one hand firmly on the plate and flip. Turn the tatin out onto the plate.
- Serve warm with a scoop of vanilla ice cream and sprinkle with toasted hazelnuts