Caramelized Pineapple Upside Down Tart
This tart is a development from the French upside-down caramelized apple tart, tarte Tatin, which in recent years has been in danger of becoming a restaurant cliché. The fresh fruitiness of the pineapple in this version makes a particularly delicious contrast to the sweet butte)), topping and they are both well set off by crisp puff pastry. A good accompaniment is lightly sweetened creme fraiche or equal quantities of Greek yogurt and sweetened, whipped whipping cream flavoured with a few pieces of finely chopped stem ginger. Alternatively, serve with vanilla daily ice cream.
INGREDIENTS:
115 G/ 4 OZ UNSALTED
BUTTER, DicED 15 c/4 oz LIGHT MUSCOVADO SUGAR
1 PINEAPPLE, ABOUT 900 G/2 LB,
PEELED, CORED AND SLICED
PUFF PASTRY MADE WITH 150 G/5 OZ FLOUR AND 130 G/3 OZ UNSALTED BUTTER
KIRSCH (OPTIONAL)
DECORATION:
FRESH MINT SPRIGS
(OPTIONAL)
TO SERVE:
VANILLA DAIRY ICE CREAM
(OPTIONAL)
DIRECTIONS:
On top of the stove, gently heat the butter in a thick 21.5 cm/81/2 inch flan tin or other cake tin such as a mule h manqué that is at least 5 cm/2 inches deep. Stir in the sugar using a wooden spoon and heat until it has melted, then continue to cook over fairly high heat for 3-4 minutes until darkened. Remove from the heat and arrange the pineapple in the sugar-butter mixture. Leave to cool.
On a lightly floured surface, roll out the pastry to a 25 cm/10 inch diameter circle. Trim off the edges of the circle. Prick the pastry with a fork and place in the refrigerator for 20-30 minutes.
Set the oven to 220°C/425°F/Gas 7. Place a baking sheet in the oven.
Place the pastry centrally over the pineapple, tucking the pastry down the side of the tin. Place the tin on the baking tray and bake for 12-15 minutes, then lower the oven temperature to 180°C/350°F/Gas 4 and bake for a further 10-12 minutes until the pastry is well risen and crisp. Run the point of a knife around the edge of the pastry, leave to cool for 2-3 minutes, then place a plate that is larger than the tin over it and invert the two, shaking to unmould the tart. Sprinkle with kirsch, and decorate with mint, if using. Serve with vanilla dairy ice cream, if liked.
