Caramel Australian 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