Chef's Delight: Pineapple Tarte Tatin
- Recipe by Norbert Neylon -
A WORD FROM THE CHEF
A tarte tatin is an upside down tart that originated in France.
You can replace the pineapple for apple, pears or plums if you prefer.
I am using four individual tart cases for this recipe, approximately 10cm in diameter.
INGREDIENTS
(Serves 4)
One ripe pineapple
200g of all butter puff pastry
30g plain flour
100g caster sugar
85g of butter
Good quality vanilla ice cream
METHOD
Dust your bench with a little flour and roll out the pastry to 5mm thick.
Cut the pastry just slightly wider than your tart case, to allow for shrinking once cooked. Then place on parchment paper and into the freezer.
Peel the pineapple and cut into equal sized pieces
Add the sugar to a heavy based pan and cook gently for five to seven minutes until you get a dark amber caramel.
Remove from the heat and add in the cold diced butter.
Preheat your oven to 180 degrees Celsius.
Arrange the fruit in your tart tin starting at the outside and working in. Make sure there are no gaps and push down gently.
Add the caramel and bake for 15 minutes.
Remove from the oven and add the pastry, tucking it in at the sides using a small knife.
It will start to defrost so act fast and pick the pastry with a fork to allow the steam to escape.
Bake for a further 20 minutes, until the pastry is golden brown.
Allow to cool slightly before turning out on a plate.
Be careful that the hot caramel sauce doesn’t burn you.
Serve with vanilla ice cream
Top tip
This can be made a day in advance and reheated in the oven for 10/15 minutes before using.
Coconut ice cream goes really well with the pineapple if you can get some.
Picture shown with dried pineapple on the ice cream.
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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