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
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
© Australian Pineapples