Recipe

Little Caribbean pineapple tarte tatins

Indulge in a taste of the tropics with this delicious little tarte tatins recipe! Starring spiced pineapple, coconut and rich brown sugar, these bite-sized treats are perfect for sharing

By Sophie Gray
  • 20 mins preparation
  • 30 mins cooking
  • Makes 12
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This recipe first appeared in Food magazine.
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Ingredients

  • 3 sheets of frozen puff pastry, defrosted
  • 1 tablespoon butter, melted
  • 1/3 cup desiccated coconut
  • 2 cup pineapple, chopped into small pieces
  • pinch of allspice
  • 4 tablespoon brown sugar, firmly-packed

Method

  • 1
    Preheat oven to 210°C. Spray a 12-hole muffin pan with non-stick spray.
  • 2
    Brush 1 sheet of pastry lightly with water and place a second sheet directly on top. Brush the remaining sheet of pastry with water and fold in half, giving you 1½ double sheets in total. Roll double sheets gently with a rolling pin, prick all over with a fork, then cut into 9cm rounds with a cookie cutter or glass, reusing trimmings to make 12 rounds, all approximately 3mm thick. Make each round cup-shaped by pressing into the muffin pan holes then removing. Set aside.
  • 3
    Brush the muffin pan well with melted butter, leaving a puddle in the bottom of each hole. Sprinkle 1 teaspoon of coconut into each one in an even layer.
  • 4
    In a frying pan, cook the pineapple, allspice and 2 tablespoons of the brown sugar until the pineapple is becoming tender, about 3-5 minutes. Place a dessertspoonful of pineapple into each muffin pan hole and level with the back of the spoon. Sprinkle each with remaining brown sugar.
  • 5
    Place pastry cups upside-down over the pineapple, tucking the edges down around the pineapple with a knife. Bake for 25 minutes until dark golden.
  • 6
    Loosen edges with a knife, then carefully invert over a baking paper-lined tray. If any filling is still stuck in the muffin pan, simply spoon it out and place onto the tarts. Serve warm or cold.

Notes

  • You will need approximately ½ a pineapple for this recipe. Cupping the pastry discs before placing them over the filling will ensure the edges tuck in nicely. PER SERVE Energy 187kcal, 785kj • Protein 2.7g • Total Fat 10.3g • Saturated Fat 6.3g • Carbohydrate 19.9g • Fibre 2.4g • Sodium 99mg