Peppered Pineapple Tart Tatin – a delicious recipe with butter, caster sugar, cracked black, pineapple rings, pastry, baily ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 200 degrees cenrigrade.
2
Heat the butter over a medium-high heat in a 24cm skillet.
3
Add the sugar and cook for 3-4 minutes, stirring occasionally, until caramel coloured.
4
Toss in the peppercorns then, using a fork or tongs to pick them up, gently lay the pineapple rings in the pan- be very careful as the caramel is very hot.
5
Open out the pastry and cut roughly into a 28cm circle.
6
Place the pastry on top of the pan and roughly tuck in the edges, using a fork.
7
Bakefor 25 minutes until the pastry is risen and deep golden.
8
Remove the tart from the oven, leave to rest for 5 minutes, then place a large pan on top.
9
Invert the tart onto the plate, slice and serve with icecream.
175
kcal
Calories
10
g
Fat
22
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 50 g butter, 75 g caster sugar, 1 teaspoon cracked black peppercorns, 1 (450 g) can pineapple rings, halved into semi circles, and more.
Yes, Peppered Pineapple Tart Tatin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
