Pineapple Tarte Tatin

Serves: 6

  • Store-bought roll of puff pastry
  • 1 pineapple, peeled and finely sliced into wheels
  • 50g butter, softened
  • 125g caster sugar
  • 1 lemon, finely grated zest

Roll out the pastry on a lightly floured surface to 3mm in thickness, and cut into a circle the same diameter as the pan that you are using. Return it to the fridge for later use. To make the filling, spread the butter over the inside of the cold frying pan and sprinkle the sugar over the top. Arrange the pineapple slices around the pan. Place over a low flame and cook for 10 minutes so that the sugar dissolves slowly. Once it has dissolved, turn up the heat to a medium-high flame and cook for 15–20 minutes, occasionally giving the pan a light shake to prevent the pineapple from burning. The juices will start to turn a gloriously rich, golden colour. Move the pan around on top of the hob to make sure they colour evenly. 
Don’t worry or panic that you are burning the pieces. You want the pineapple to hold its shape, but you also want the juices to darken to a colour that will give the tart a rich caramel flavour with a slight hint of burnt sugar. Take the frying pan off the heat, scatter with the lemon zest, and allow to cool for 10 minutes.

Preheat oven to 200°C. Remove the pastry from the fridge, place on top of the pineapple–sugar mix, and lightly tuck the pastry edges under. Place on a baking sheet and cook for 25–30 minutes until the pastry is golden. 

Remove from the oven and allow to rest for 10 minutes. Run a knife around the edge to loosen the pastry – don't worry if some of the pastry crumbles here. Place a large plate over the top and, holding the plate and pan with oven gloves, quickly flip the whole thing over so that the tart ends up on the plate. If any pineapple slices are left in the frying pan, simply scoop them out and replace them on the tart. You can serve it as it is or with double cream or ice cream.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Photography by C&D Heierli • Recipes by Diane Heierli