Pineapple Tarte Tatin
A classic French upside-down tart featuring caramelized pineapple over buttery pastry, inverted after baking to reveal an enticing caramel-fruit pattern.
Ingredients
large ripe pineapple (about 3 pounds (1B/d kg), or 2 smaller ones, about 2 pounds (900 grams) each)
1
sugar
2/3 cup
light corn syrup
1 tablespoon
water
1 tablespoon
unsalted butter (cold)
2 tablespoons (½ stick)
Instant Puff Pastry (page 195, or about 12 ounces (350 grams) of prepared all-butter puff pastry)
. batch
Instructions
1
Step 1
Prepare the pineapple: Use a sharp serrated knife to cut off the leaves and base. Stand the pineapple upright and slice off the peel from top to bottom. Use the tip of a peeler to remove any remaining peel.
2
Step 2
Cut the pineapple in half from top to bottom. Place one half cut-side down on the cutting board and slice into ¾-inch (12 mm) thick rounds. Repeat with the other half. Use a small round cutter to remove the core from each pineapple round. Place the pineapple in a colander to drain.
3
Step 3
Position a rack in the middle of the oven and preheat to 400ºF (200ºC). Arrange the pineapple slices in a single layer on a glass or stainless steel tray and bake until the pineapple is slightly tender and a bit dry, about 45 minutes.
4
Step 4
Once the pineapple has cooled, combine the sugar, corn syrup, water, and butter in a skillet, stirring with a wooden spoon or heatproof silicone spatula. Bring to a boil over medium heat, stirring occasionally. Reduce the heat so the syrup simmers gently and cook until deep caramel in color, about 10 minutes.
5
Step 5
Overlap 3 pineapple slices in the center of the skillet. Arrange the remaining pineapple slices around the first 3, with the curved side facing out, overlapping by about 1/3. Be sure to position the pineapple slices so the less attractive side of the half-rounds faces you (with the holes left from coring visible), so that the pretty side shows after inverting.
6
Step 6
Position a rack in the middle of the oven and preheat to 400°F (200°C).
7
Step 7
Place the dough on a floured surface and dust with flour. Press down, then roll the dough into a rough circle about 1 inch (2½ cm) larger than the skillet's diameter. Fold the dough in quarters and place it over the filling with the point at the center of the skillet. Unfold the dough to cover the filling. Use scissors to trim the excess dough around the edge of the skillet, leaving ¼ inch (6 mm). Poke 10 to 12 holes in the dough with a fork.
8
Step 8
Bake the tarte until the dough is cooked through and nicely browned, about 20 minutes. Cool the skillet on a rack for 10 minutes.
9
Step 9
Place an overturned plate on top of the dough. Wearing oven mitts, hold the skillet handle firmly with one hand while supporting the bottom of the plate with the other, and invert the skillet onto the plate. Hold in place for 5 minutes, then carefully lift off the skillet. If any pineapple sticks to the pan, use a fork to move it to its proper position on top of the tarte.
