Pineapple Tarte-Tartin
At his Good From Scratch Cookery School Michael whips up a simple but stunning classic dessert.
Serves 4 - 6
Ingredients
- 1 pineapple
- 3 Tbsp brown sugar
- 1 sheet puff pastry
- 2 Tbsp shaved coconut
Method
Preheat oven to 200*C.
Peel the pineapple and cut into evenly sized slices.
In a large cast iron frying pan heat the brown sugar and 1 Tbsp water until the sugar begins to bubble and caramelise.
Remove the pan from the heat and arrange the pineapple on the caramel allowing 1 cm around the edge to tuck pastry in.
Cut the pastry into a circle slightly larger than the pan, cover the pineapple and tuck the pastry in so that it touches the bottom of the pan.
Bake in the oven for 25 minutes in the pan.
Very carefully flip the tarte out onto a serving plate and sprinkle with dessicated coconut.
Serve with large scoops of your favourite ice-cream.
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