Pineapple cinnamon tarte tatin

Dusted with cinnamon sugar, this pineapple version of a French classic makes the most of the summer's bounty.

Credit: Tammi Kwok

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Mid

Ingredients

• ½ cup caster sugar
• 50 g butter
• ½ pineapple, sliced into 2cm slices/wedges
• 1 sheet ready-rolled puff pastry
• 1 tbsp rum
• 1 tsp cinnamon sugar, plus extra to serve

Instructions

1. Preheat oven to 200°C.
2. Place the caster sugar in a non-stick ovenproof or cast iron frypan. Heat gently so the sugar turns to caramel. Once the sugar has dissolved add 1 tbsp water and the rum and let it bubble and then stir in your butter until creamy. Add your sliced pineapple pieces and cook for a few minutes each side until tender.
3. Set aside the pineapple piece onto a tray to cool.
4. Fan the pineapple pieces, packing them close, together leaving no gaps except for 1 cm from the edge of the pan. Sprinkle with cinnamon sugar.
5. Roll out the puff pastry and sit it on top of the pineapple pushing any excess down the sides. Trim off any excess pastry.
6. Glaze the pastry with egg wash. Bake for 20 minutes or until pastry is cooked and golden-brown.
7. Pour off any excess liquid and reserve for serving. Invert a plate over the pan and turn out the tart. Serve with reserved caramel and an extra sprinkle of cinnamon sugar. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.