When I saw this from Bon Appetit website, I said to myself this is something I want to make and I want to EAT. Pineapple coated with maple coloured caramel syrup with puff pastry then eat with a scoop of ice cream. I went and bought myself a cast iron skillet just for this dessert. It is worth it.
I always like to make upside down food such as creme caramel, pineapple upside down cake… It is just amazing to see the final product being overturned on a plate. You don’t get to see the bottom of it when you are cooking and it stay mysteriously down there until you turn it upside down. It is like uncovering a mystery.
This dessert is fairly easy to make. The only tricky part is the caramel. Trust me, I have thrown away many batches of unsuccessful caramel before I come to this stage. The main tip is don’t stir your sugar vigorously while it’s cooking otherwise it will crystallise and you will have to say bye bye to this batch of sugar you are cooking. I have said bye bye to many before this.
Oh, back to this dessert, yes, it is simple, make the caramel, arrange the pineapple, lay the puff pastry on top, bake, overturn on a plate, serve with ice cream and eat! The ice cream is definitely an extra magic touch for this sweet caramelised dessert.It just makes you having the thought of “Oh so well…”
Pineapple Tarte Tatin – Upside Down Pineapple Puff Pastry
(makes a 7 inches tart using a 8-inch cast iron skillet that serves 4 person)
Adapted from Bon Appetit
- A can of pineapple ring (about 8 pieces)
- ½ cup of white sugar
- 1 cinnamon stick
- 1 tablespoon of pineapple sugar syrup from the can
- ½ tablespoon of Cachaça – optional (because I have it in my cupboard and I feel like using it)
- Roll Out Puff Pastry
- Serve with Vanilla Ice Cream
- Preheat your oven at 170°C.
- In a small pot, combine pineapple sugar syrup, cinnamon stick and white sugar in the pot, cook under medium heat. Do not stir.
- When you see the sugar turning light yellow, use a spatula to push the unmelted sugar around so that all sugar will melt and turn to caramel. Do not stir vigorously because we are making caramel here. Stirring will cause sugar crystallisation.
- Pour the caramel onto a heavy skillet or cast iron skillet (skillet that you can put in the oven for baking). Remove the cinnamon stick.
- Put the cast iron skillet on the stove, arrange the pineapple in the cast iron skillet. Cook for about 2 minutes.
- Remove from heat. Roll out puff pastry and cut according to the size of the cast iron skillet. Place the puff pastry on top of the pineapple.
- Place cast iron skillet in the oven to bake for 30-35 minutes. Until the pastry is puffed and turn to golden brown color.
- Turn it over onto a plate. Serve with scoops of ice cream.