Caramel Australian pineapple tatin

Caramel Pineapple Tatin

Serves 4.       Prep/Cook Time: 40-45. minutes.

 Ingredients

  • 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

To Serve:

  • 1 tbsp toasted hazelnuts, roughly chopped
  • Vanilla ice cream

Method

  1. Pre heat the oven to 180°C
  2. 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).
  3. Stir in the butter, cinnamon, vanilla bean seeds and the pod.
  4. Trim off the outer pineapple skin, slice the pineapple in half then thinly slice into half-moons (4-5mm thick slices).
  5. 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.
  6. Roughly cut the pastry into a circle slightly larger than the fry pan.
  7. 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.
  8. Bake in the oven for 30-35 minutes or until the pastry is lightly browned and puffy.
  9. 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.
  10. Serve warm with a scoop of vanilla ice cream and sprinkle with toasted hazelnuts
© Australian Pineapples