Pineapple Tarte Tatin

A Tarte tatin is a home baker’s easy peasy dessert - Its rustic look makes it forgiving and very easy to handle . I love it because it requires no fancy dress up and lets the fruit shine on its own , making it look glisteningly beautiful . Dark and punched in sticky caramel , sweet slices of pineapple combined with crisp pastry come together to make this French dessert. This is much easier than making an apple pie and can be made using any fruit of your choice starting from pineapple , peaches , assorted berries , apples or the like .

The original taste and shape of the fruit is preserved by the dark sugar caramel & all the juices of the fruit remain tucked beneath the luscious and buttery salted crust . In my version here , I used ready made store bought puff pastry sheets which makes everything even more easier .

Things you will need :

• ¾ cup white sugar

• 20 - 25 slices of fresh pineapple

• 100 gms butter

• 01 tsp ground cinnamon powder

• Pinch of salt

• Store bought puff pastry sheets

• A cast iron skillet

Steps to follow

• Preheat the oven to 180 degrees C for 10 mins.

• Roll out the pastry sheet and cut it round , approximate the same size as the skillet you will be using .

• Place the sugar in the skillet and put it on sim on the burner . Allow it to caramalise by itself to a light brown .

• Remove from heat and quickly arrange the pineapple roundels in a circle .

• Sprinkle liberally with cinnamon powder , pinch of salt .

• Arrange the blobs of butter around the fruit .

• Next , place the puff pastry sheet on top of the pineapples and tuck in the edges.

• Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining pineapples stuck to the pan back on top of crust. Enjoy !