Pineapple Tarte Tatin

Pineapple Tarte Tatin

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Servings: 8
Calories: 153


  • 1 teaspoon of plain white flour for rolling
  • 5 1/2 oz puff pastry
  • 9 1/2 oz can of pineapple rings in natural juice drained and halved
  • 1/2 oz polyunsaturated margarine melted
  • 2 tablespoons demerara sugar


  • Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
  • Lightly dust a work surface with flour and roll out the puff pastry to make a 23 cm (9 inch) circle.
  • Arrange the pineapple rings in a 20 cm (8 inch) heavy based frying pan with a metal handle, or a round cake tin.
  • Drizzle the melted margarine over the pineapple and then sprinkle over the demerara sugar
  • Lay the pastry circle over the top of the fruit and tuck in the edges.
  • Bake the tart in the oven for 25 minutes.
  • Allow it to cool for 10 minutes.
  • Then place a plate on top and turn the pan or tin upside down so the tart drops on to the plate.
  • Serve the tart warm or cold, sliced into wedges.
Calories: 153 kcal
Carbohydrates: 17 g
Protein: 2 g
Fat: 9g
Saturated Fat: 2 g
Sodium: 66 mg
Potassium: 56 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 80 IU
Vitamin C: 3 mg
Calcium: 8 mg
Iron: 1 mg
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