Pineapple Tarte Tatin
Ingredients
- 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
Instructions
- 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