Last night, we had an unexpected, last minute guest for dinner. After rummaging through the pantry and fridge looking for a dessert idea, I decided to make these little individual pineapple tartes tatin from my Donna Hay "Simple Essentials: Fruit" cookbook. They couldn't be easier to make and the results are very pretty and most scrumptious. You can serve them naked or if you're feeling particularly decadent, top them with a scoop of vanilla bean ice cream or a dollop of softly whipped cream.
Pineapple Tarte Tatin
Individual caramelized pineapple tarts
- 60 g (2 oz) butter
- 1 cup (220 g / 7 3/4 oz) white sugar
- 1/4 cup (60 ml / 2 fl oz) water
- 1 small pineapple, peeled and sliced
- 375 g (13 1/4 oz) store-bought puff pastry, thawed
- Preheat the oven to 400˚F (200˚ C).
- Place a non-stick frying pan over medium heat. Add the butter and allow to melt. Add the sugar and water and cook, stirring for 2 minutes or until the sugar is dissolved. Add the pineapple and cook for 3 minutes.
- Place a pineapple slice and a little of the syrup in the bases of a muffin tin.
- Roll out the pastry on a lightly floured surface until about 1/8 " (3 mm) thick.
- Cut out 6 - 3 1/2" (9 cm) rounds of pastry and place over the pineapple, tucking under the edges.
- Place the tin on a baking tray and bake for 18-20 minutes or until puffed and golden.
- To serve, invert the tatins onto plates.