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Recipe by olive magazine

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1. Cut 6 circles of pastry (about 10cm) to fit mini tart tins. Chill. Line the tins with baking paper. Heat the oven to 180C/fan 160C/gas 4. Core the pineapple.
2. Heat the sugar gently in a pan until it turns a light caramel colour, shake the pan while it melts but don't stir, or it will crystallise. Take off the heat and stir in the butter, star anise and cinnamon. Divide between tins, put a slice of pineapple on each and bake for 10 minutes.
3. Top each with a pastry circle, prick with a fork and bake for 20 minutes. Cool for 5 minutes only, turn out and serve.

Per serving

443 kcalories, protein 5.2g, carbohydrate 53.5g, fat 24.6 g, saturated fat 10.8g, fibre 1.2g, salt 0.66 g

Latest comments and suggestions

• Maaike

  04 March 2008

  Maaike rated and commented on this recipe

  

  This is a greate recipe. I made a big tarte tatin instead of 6 small ones. If you don't like star anise you can do without. Serve with a spoon of crème fraîche.

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Ingredients

• 500g block puff pastry , rolled out to the thickness of a £1 coin
• 1 small pineapple , peeled and sliced into 6 2cm-thick rings
• 70g caster sugar
• 35g unsalted butter
• 1 star anise . ground in a pestle and mortar
• ½ tsp ground cinnamon

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 45 minutes

Ingredients

• 500g block puff pastry , rolled out to the thickness of a £1 coin
• 1 small pineapple , peeled and sliced into 6 2cm-thick rings
• 70g caster sugar
• 35g unsalted butter
• 1 star anise . ground in a pestle and mortar
• ½ tsp ground cinnamon

Per serving

443 kcalories, protein 5.2g, carbohydrate 53.5g, fat 24.6 g, saturated fat 10.8g, fibre 1.2g, salt 0.66 g

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