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Pineapple and cardamom tarte Tatin

It tastes as good as it looks.

  • 30 mins preparation (plus chilling)
  • 30 mins cooking (plus cooling and standing)
  • Serves 6
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One of the benefits of upside-down cakes and tarts is that, because the fruit sits on the base where the heat is highest, the sugary juices caramelise, adding a wonderful depth of flavour. Use a cast-iron frying pan for this recipe.

Ingredients

  • 1 medium ripe pineapple (1.25kg)
  • 90 gm butter, coarsely chopped
  • 165 gm (¾ cup firmly packed) brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cardamom
  • Pinch ground cloves
  • Whipped cream or ice-cream, to serve
Pastry
  • 225 gm (1½ cups) plain flour
  • 1½ tbsp caster sugar
  • 125 gm chilled unsalted butter, coarsely chopped
  • 1 egg, lightly whisked
  • 1 tbsp iced water

Method

  • 1
    For the pastry, process flour, sugar and butter until mixture is crumbly. Add egg and water, processing until large clumps start to form. Turn out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  • 2
    Preheat oven to 200°C. Line a 26cm heavy-based ovenproof frying pan with baking paper.
  • 3
    Trim top and base from pineapple and remove skin. Cut pineapple into 5mm-thick slices. Using a pastry cutter, cut centre core from each slice.
  • 4
    Add butter, sugar and spices to a large frying pan over medium heat and stir until sugar dissolves (2 minutes). Add half the pineapple slices, bring to a simmer and cook, turning, until just tender (3 minutes). Using a slotted spoon, transfer pineapple to a tray and set aside to cool. Repeat with remaining pineapple. Reserve syrup.
  • 5
    Arrange pineapple slices, slightly overlapping, in lined ovenproof frying pan. Add pineapple juices left on the tray to reserved syrup in pan.
  • 6
    Roll out pastry on a lightly floured surface to a 27cm round, place over pineapple and tuck in the edges.
  • 7
    Bake tart until pastry is golden and cooked through (25 minutes). Leave in pan for 10 minutes. Carefully invert tart onto a rimmed platter and peel away lining paper.
  • 8
    Reheat reserved syrup mixture in pan over medium heat, stirring until thickened slightly (2 minutes). Drizzle or brush syrup over pineapple and serve tart immediately with whipped cream or ice-cream.