Pineapple Tarte Tatin, delicious and colorful recipe to make step by step

Pineapple Tarte Tatin, delicious and colorful recipe to make step by step. He contrast of flavors between the sweetness of the caramel that bathes the pineapple and the acidity of this is perhaps the key to this inverted cake. If we are short of time and we do not want to get involved in the kitchen too much, the best and most comfortable option is buy the dough already made. On the other hand, although it is best to use natural pineapple, with the canned pineapple that we can find in supermarkets, the result will be guaranteed. In some countries or at certain times of the year it is not easy to get tasty and sweet natural pineapple, for this reason and if you do not want to risk it, it is best to make this cake with canned pineapple.

recipe information

• • Preparation time: 15 minutes

• • cooking time: 20 minutes

• • total time: 35 minutes

• • rations:8

• • Category: dessert

• • type of cuisine: French

• • Calories per serving (kcal):460

Ingredients for pineapple tarte tatin for 8 people

For the shortcrust pastry (substitutable for 1 purchased shortcrust pastry sheet):

• • 200 g pastry flour

• • 100 g cold butter

• • 1 medium egg

• • 1/2 teaspoon of salt

• • 25g of sugar

For the tart filling:

• • 100g of sugar

• • 80g butter

• • 1 pinch of salt

• • 7 pineapple slices

• • 400 g of shortcrust pastry

• • Candied cherries (optional, to decorate)

Necessary utensils

• • Round mold about 24 cm in diameter

How to make pineapple tarte tatin

We start preparing shortcrust pastry or sweet shortcrust pastry. To do this, in a container we put 200 g of pastry flour, 100 g of cold butter cut into squares, 1 medium egg, half a teaspoon of salt and 25 g of sugar. If we choose to use a commercial dough, we would start the recipe directly at step 4.

Quickly and avoiding handling it a lot with your hands, so that the butter does not heat up, we work the dough until it is integrated.

We place the dough between two sheets of baking paper and stretch it with a rolling pin until we get a size that is more or less the diameter of our mold, which in our case is 24 cm in diameter. We can use this template to mark where to cut the dough later. We keep it in the refrigerator already stretched on a tray, for half an hour.

While the dough is cooling, we are going to prepare the pie filling starting with the caramel that we will prepare in the very mold where we will bake the cake, which in our case is suitable for the oven and for use in the kitchen. If you do not have such a mold, make the caramel separately and then add it to the cake mold. To make the caramel, we add 100 g of sugar, 80 g of butter and 1 pinch of salt and heat it over medium heat. In turn, we turn on the oven at 200 °C with heat up and down so that it tempers.

Without stirring, we wait for the sugar to start to brown and at this moment we begin to move the mold so that the caramel is made evenly and does not burn.

Remove the caramelized mold from the heat and place 7 pineapple slices or those necessary to evenly cover the entire base of our mold. In turn and optionally, we place the candied cherries or other fruits in the middle as a decoration.

Remove the dough from the fridge, cut it with the diameter of the mold, which we had previously marked before cooling it, and cover the cake with the dough. We can use the leftover dough cutouts to cover the edge well, tucking it in a little towards the inside so that the dough can collect the pie filling well. We make some cross-shaped cuts in the middle of the dough to facilitate the escape of gases and that when baked it does not inflate.

We put the cake in the oven and let it cook for 20 minutes. When this time has passed, we will observe that the dough has browned and covered a little with the caramel. At that time, we remove it from the oven and let it rest for about 10 minutes before turning it out of the mold so that it cools and settles, and does not break when we turn it over.

After the rest time, we place a plate on top of the mold to turn the cake. We will choose a plate a little larger than the mold so that the caramel does not spill. In this way we will prevent the dough from curling and breaking when it is turned, as it will be very crunchy. We serve the pineapple tarte tatin warm or cold.

Easy preparation summary

1. 1. We put the ingredients of the shortcrust dough in a bowl

1. 1. We knead quickly without much manipulation

1. 1. Stretch it out, cut it to the size of the mold and store it in the fridge for 30 minutes.

1. 1. Prepare the caramel by pouring the sugar and butter into the mold, heat over medium heat without stirring and wait for the sugar to brown

1. 1. Move the mold slowly so that the caramel is distributed evenly throughout the base

1. 1. Remove the mold from the heat, place the pineapple slices and the candied cherries

1. 1. We cover the pineapple with the shortcrust dough cut to the size of the mold, we put the dough a little around the edge and we make a cut in the center for the exhaust of gases

1. 1. Bake for 20 minutes at 200 ºC with heat up and down, and after this, let the cake rest for 10 minutes

1. 1. Turn the pineapple tarte tatin onto a plate and serve it warm or cold