Tarte Tatin with Pineapple

1. 1

   Caramel Put the sugar and water in a heatproof cake glassware, and mix.

2. 2

   Put in a microwave at 500 W for about 3 minutes first and check.

3. 3

   Keep checking as you microwave and remove when it turns light brown.

4. 4

   Let it cool to set.

5. 5

   Remove the moisture from the pineapple and place on the caramel.

6. 6

   Cake Mix the softened margarine well in a bowl, and add sugar.

7. 7

   Mix well.

8. 8

   Add in the beaten egg little by little as you whisk.

9. 9

   Add the pineapple syrup and lemon juice.

10. 10

    Put the sifted flour in the bowl.

11. 11

    Using a rubber spatula, mix with cutting motions.

12. 12

    Pour the mixture on to the pineapple.

13. 13

    Flatten the surface of the mixture.

14. 14

    Bake in a preheated oven at 180 C for 30-35 minutes.

15. 15

    Turn it upside-down onto a serving plate while it is still hot.

16. 16

    Otherwise the caramel starts to set and it will be hard to take out from the glassware.

* Per serving · 4 servings · Values may vary.

No additional tips available.