Peppered Pineapple Tart Tatin |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A wonderful combination that works so well that when friends come over for dinner they all want a copy of the recipe. Want to know why? Just try it and see for yourself!!! Ingredients:
50 g butter |
75 g caster sugar |
1 teaspoon cracked black peppercorns |
1 (450 g) can pineapple rings, halved into semi circles |
375 g ready rolled shortcrust puff pastry |
baily ice cream, to serve |
Directions:
1. Preheat the oven to 200 degrees cenrigrade.
2. Heat the butter over a medium-high heat in a 24cm skillet.
3. Add the sugar and cook for 3-4 minutes, stirring occasionally, until caramel coloured.
4. Toss in the peppercorns then, using a fork or tongs to pick them up, gently lay the pineapple rings in the pan- be very careful as the caramel is very hot.
5. Open out the pastry and cut roughly into a 28cm circle.
6. Place the pastry on top of the pan and roughly tuck in the edges, using a fork.
7. Bakefor 25 minutes until the pastry is risen and deep golden.
8. Remove the tart from the oven, leave to rest for 5 minutes, then place a large pan on top.
9. Invert the tart onto the plate, slice and serve with icecream.
|
|