Chef's Delight: Pineapple Tarte Tatin
A WORD FROM THE CHEF
This delicious treat is basically an upside down tart!
INGREDIENTS
(Makes four individual tarts)
One pineapple
300g caster sugar
A vanilla pod
One sheet of good quality puff pastry
One lime
50ml Malibu
You will also need four flan dishes approximately 10cm in diameter.
METHOD
Prepare the pineapple by removing the skin.
Cut the top five centimetres of the pineapple and leave to one side. Divide the remainder into four and remove the centre of the pineapple.
Cut into slices approximately half a centimetre thick.
Make a stock syrup with 100ml of water and 100g of sugar, boil and allow to cool.
Once cool add the Malibu and place the pineapple slices in the syrup.
Using the remaining 5cm piece of pineapple cut into thin slices (as thin as you can cut them). Then place on a sugar mat and into the oven at 60 degrees Celsius for five to six hours until the pineapple slices are crisp.
Roll out the puff pastry to slightly wider than the flan dish to allow for shrinking and refrigerate.
In a large pan add 200g of sugar and slowly cook until golden brown. Then add the pineapple slices and a little of the syrup. The syrup will prevent your caramel from overheating and make a sauce for the tart. Once the pineapple slices are coated in the caramel remove from the heat.
Add the vanilla and finely grated lime zest.
Place the pineapple chunks neatly in the flan tin and pour the caramel sauce over. Cover the flan with the puff pastry and pierce a little hole in the centre of the pastry to allow the steam to get out.
Bake for 12 minutes approximately at 200 degrees Celsius.
Once the pastry is cooked turn the tart onto a plate.
Serve with good quality ice cream and place your dried pineapple on top.
Top Tip
Be careful when turning out the tart as the caramel sauce will be very hot.
ABOUT THE CHEF
Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.
The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.
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