Pineapple Tarte Tatin

Name: Pineapple Tarte Tatin
Yield: Makes 2 tarts (each serves 4)
Cuisine: French
Ingredients: 2 g (⅛ oz) red chilli deseeded and finely chopped; 2 medium pineapples peeled and trimmed; icing (powdered) sugar for dusting; 9 g (¼ oz) fresh ginger peeled and finely grated; 100 g (3½ oz) Fruit Glaze warmed; 30 g (1 oz/2½ tbsp) unsalted butter; 100 g (3½ oz/scant ¾ cup) icing (powdered) sugar; 100 g (3½ oz/scant 1 stick) unsalted butter cubed; 300 g (10½ oz/1½ cups) caster (superfine) sugar; 45 ml (2 fl oz/3 tbsp) dark rum; 1 vanilla pod (bean) split lengthways; 1 quantity of Feuilletage Rapide; 100 g (3½ oz/scant 1 cup) ground hazelnuts; 100 g (3½ oz/scant ¾ cup) plain (all-purpose) flour sifted; 27 g (1 oz/2 tbsp) pectin; 1 g (a pinch) freshly ground black pepper

Preparation info

Makes 2 tarts (each serves
4
)

Difficulty
Medium

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Two sisters called Stephanie and Caroline Tatin created this tarte in 1850. It is said that it was the result of an accident that occurred in the kitchen of the small hotel they ran together. When Caroline was taking an apple tart out of the oven, she dropped the dish and it landed upside down on the table. In an attempt to salvage it, the tart was rebuilt upside down. The sisters thought the tart looked attractive

Ingredients

Europe
France
Mediterranean
Pie
Vegetarian

Ingredients

Method