Tom Kerridge's Spiced Pineapple Tart Tatin
This fusion of French tart tatin with the Caribbean flavours of pineapple and rum really works. The caramel and subtle spice notes add richness and interest and serving the tarts individually adds a touch of class.
Ingredients
Method
- Preheat the oven to 170C fan.
- Slice the top and bottom off the pineapple. Stand the pineapple on the chopping board and, using a sharp knife, slice the outer skin away. Next cut out all the `eyes' by following a diagonal line with a sharp knife all the way around the pineapple. Now slice the pineapple into four 2cm-thick rounds and, using a small (2.5cm) round pastry cutter, remove the core from each one to make four rings.
- Lightly bash the cardamom pods to release their inner seeds. Tip the seeds into a small pestle and mortar and grind them to a powder, or chop them finely with a knife.
- Put the caster sugar into a small frying pan and place over a medium-high heat. As it starts to melt, swirl the pan gently to encourage even melting. When the sugar syrup turns a dark caramel colour, take the pan off the heat. Add the butter, rum, cardamom powder and vanilla and whisk to combine. If the caramel begins to seize, place it back onto the heat to melt.
- Divide the caramel into four 12cm blini pans. Place a star anise into the centre of the pan and add a slice of pineapple to each one, so that the star anise sits in the hole in the middle of the pineapple.
- Next cut out four 14cm circles from your ready rolled pastry. Prick each pastry circle well with a fork and place one over each slice of pineapple. Tuck in the edges around each slice, using the back of a teaspoon to help you tuck the pastry around the pineapple.
- Put the tarts in the fridge for 40-45 minutes to make sure the pastry is cold before cooking. When you are almost ready to serve, put the blini pans onto an oven tray and place on the middle shelf of the oven for 40 minutes.
- Remove from the oven and leave to cool for a couple of minutes. Then, holding the handle of the pan with a tea towel, flip each tart onto a small serving plate. Serve with a scoop of coconut ice cream. (The star anise is not edible, so warn your guests before they tuck in!)
Rate this recipe
Overall Rating:
4.00
()
