-
1
Preheat oven to 375 degrees.
-
2
Position rack in bottom third of oven.
-
3
Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat.
-
4
When some of the sugar begins to melt, begin stirring with a wooden spoon until the sugar is melted and begins to turn a pale golden color.
-
5
Remove the pan from the heat.
-
6
Arrange the pineapple rings in layers, overlapping them slightly.
-
7
Cut the butter into small pieces and scatter over the pineapple.
-
8
Place the pan over medium heat.
-
9
Cook until the sugar turns a deep caramel color and the juices released from the pineapple are nearly evaporated, about 20 minutes.
-
10
Roll the dough and cover the pineapple according to the directions in the pastry recipe.
-
11
Bake until the crust is golden brown, about 25 to 30 minutes.
-
12
Remove from oven and set aside for 10 minutes.
-
13
Run a small, sharp knife around the edge of the tarte to loosen.
-
14
Place a large plate or platter over the skillet.
-
15
Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate.
-
16
Sprinkle the toasted coconut over the top.
-
17
Let stand a few minutes to cool slightly.
-
18
Cut into wedges and serve with vanilla ice cream if desired.
