Pineapple tarte tatin

A modern and tropical variation of the classic apple based tarte tatin.

Pineapple tarte tatin

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star anise



vanilla pod



pineapple, peeled

As needed


puff pastry

Preparation method

  • Caramelise the sugar and add the star anise and vanilla.
  • Take the star anise and vanilla pod out of the caramel, then pour into a greased muffin tin.
  • Cut the pineapple into slices and cut with a cookie cutter that's the same size as the muffin tin.
  • Place the pineapple slices on the caramel into the caramel.
  • Prick the puff pastry with a fork or roller.
  • Cut out the pastry so that it is 2 cookie cutter sizes larger than the cookie cutter used for the pineapple and lay on top of the pineapple and tuck in well on the sides.
  • Bake at 160 °C for 20-25 minutes. 

Serving suggestions

  • Serve with vanilla or spice-flavoured ice cream. 

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