Pineapple Tarte Tatin

Ingredients

20 gr caster sugar 8 gr butter Mixture of milk & egg yolk 1 medium-sized pineaaple 1 puff pastry disc (the same size at the tart case, lightly prodded with a fork)

Preparation

1 Remove the top of the pineapple and cut it into discs 15 – 18 mm thick 2 Cut the pineapple discs with an 85mm ring cutter and discard the outside 3 Remove the core of the discs using a 30mm ring cutter and fill the core with marzipan 4 In each tart case put one portion of butter & sugar 5 Place a disc of pineapple on top of the sugar directly in the middle 6 Cut the puff pastry 100mm and place over the pineapple

Invoq Combi setup

Set preheat to 210°C for 1 minute, remember the note step to load the oven

Convection #1 set temperature to 185°C for 9 minutes - 50% Fan Speed – 5 seconds of Injection steam – Closed Valve (Exhaust setting for 0 minute)

Convection #2 set temperature to 190°C for 6 minutes - 80% Fan Speed – Opened Valve (Exhaust setting for 6 minutes)

Relevant trays

Imperial® multi-tray

Before serving

After the tarts are baked, let them rest and cool to room temp. The caramel will set. You can serve this dessert with vanilla ice-cream. It also goes well with sour cream or vanilla custard.

Jens Bach Sørensen

Culinary Support

Pineapple Tarte Tatin

Watch how to make this recipe

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