Pineapple Tarte Tatin with Rum Syrup

A tropical twist on a classic French dessert using pineapple, puff pastry, and a zesty coconut rum syrup.

Baking Vegetarian Dessert Tropical Pineapple

Estimated Nutrition

Calories

646.1

kcal / serving

2584.2 kcal total

Carbs

86.7g

per serving

346.8 g total

Fat

29.6g

per serving

118.5 g total

Protein

per serving

24.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Demerara Sugar

320

Puff Pastry

Ready rolled

tbsp

Maple Syrup

Dairy

piece

Egg

Free-range, beaten

scoop

Vanilla Ice Cream

To serve

Fruits

slice

Pineapple

Tinned, reserve the syrup

piece

Lime

Zest only, for garnish

Liquids

tsp

Coconut Rum

tsp

Lime Juice

Freshly squeezed

Method

Whisk maple syrup, rum, lime juice, and 4 tablespoons of pineapple syrup together.

Warm the lined tins in the oven for 5 minutes before pouring in the hot caramel.

Melt the sugar in a heated pan then remove it from the heat.

Place two pineapple slices into each ring on top of the caramel.

Cut four pastry circles and tuck them over the pineapple, reaching the caramel base.

Preheat the oven to 200°C and line four 8cm crumpet rings with greaseproof paper.

Place the rings on a lined baking tray and brush the pastry with beaten egg.

Bake for 20 minutes until the pastry turns golden-brown.

Invert the tarts, remove the paper, and serve with ice cream, syrup, and lime zest.