Spiced pineapple tatins
An exotic yet easy dinner party pud that can can be prepared ahead
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
- 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.
- 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.
- 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
Recipe from olive magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5256/
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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
Preparation 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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04 March 2008
Maaike rated and commented on this recipe
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25 September 2012
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