Pineapple tarte tatin recipe
information
Calories per serving 130.
ingredients
1 teaspoon of plain white flour, for rolling
150 g (5 1/2 oz) puff pastry
227 g can of pineapple rings in natural juice, drained and halved
15 g (1/2 oz) polyunsaturated margarine, melted
2 tablespoons demerara sugar
150 g (5 1/2 oz) puff pastry
227 g can of pineapple rings in natural juice, drained and halved
15 g (1/2 oz) polyunsaturated margarine, melted
2 tablespoons demerara sugar
method
1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
2. Lightly dust a work surface with flour and roll out the puff pastry to make a 23 cm (9 inch) circle.
3. Arrange the pineapple rings in a 20 cm (8 inch) heavy based frying pan with a metal handle, or a round cake tin.
4. Drizzle the melted margarine over the pineapple and then sprinkle over the demerara sugar
5. Lay the pastry circle over the top of the fruit and tuck in the edges.
6. Bake the tart in the oven for 25 minutes.
7. Allow it to cool for 10 minutes.
8. Then place a plate on top and turn the pan or tin upside down so the tart drops on to the plate.
9. Serve the tart warm or cold, sliced into wedges.
2. Lightly dust a work surface with flour and roll out the puff pastry to make a 23 cm (9 inch) circle.
3. Arrange the pineapple rings in a 20 cm (8 inch) heavy based frying pan with a metal handle, or a round cake tin.
4. Drizzle the melted margarine over the pineapple and then sprinkle over the demerara sugar
5. Lay the pastry circle over the top of the fruit and tuck in the edges.
6. Bake the tart in the oven for 25 minutes.
7. Allow it to cool for 10 minutes.
8. Then place a plate on top and turn the pan or tin upside down so the tart drops on to the plate.
9. Serve the tart warm or cold, sliced into wedges.
serving amount
serves 8.
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