Last year at The Hop Pole in Bath, I ate what could be the best pudding I have ever had.
A pineapple tarte tatin with coconut ice cream - juicy sweet caramely pineapple, dark rum, cold coconut and crisp hot pastry. Seriously....what's not to love?
Since then I haven't been able to quite shake it. When I got a beautiful tarte tatin dish for my birthday I finally decided to give it go and I'm pretty pleased with the results if I don't say so myself!
What you need
500g all butter puff pastry
1 pineapple (cut into chunks)
100g golden caster sugar
100ml dark rum
1 vanilla pod, halved lengthways with seeds scraped out
50g butter, cubed
an oven proof frypan or tarte tatin dish (approx 25cm in diameter)
a wooden spoon
The do
Cut up the pineapple into chunks and set aside.
Preheat your oven to 190, or gas mark 5. Sprinkle a little flour on to your bench top, roll out the pastry until it's around half a centimetre thick. Make sure it is rolled out enough to cover the ovenproof frying pan you’ll be using with an excess of 5cm around the edge. Set aside.
Put the pan on a medium heat and add the sugar, rum, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel.
When the caramel is a lovely chestnut brown, add the pineapple. Carefully stir everything in the pan and cook until the caramel thickens and becomes sticky and toffee-like. Add the cubed butter, then lay the pastry over the top. Using a wooden spoon instead of your fingers, quickly and carefully tuck the pastry down firmly into the edges.
Bake for about 25 to 30 minutes, or until the pastry is golden. Don't worry if it puffs up, it will flatten down again when you turn it upside down. Remove from the oven and let it rest for a minute. Now this is the tricky bit, glove up or you could end up in A&E with third degree burns. Grab a serving plate bigger than your fry pan and very quickly and carefully, flip the whole thing over. If you don't feel too confident about this procedure, this video shows you how to do it.
Let it chill out for a bit then chop it up and serve with coconut ice cream, otherwise vanilla is just as good.
What you need
500g all butter puff pastry
1 pineapple (cut into chunks)
100g golden caster sugar
100ml dark rum
1 vanilla pod, halved lengthways with seeds scraped out
50g butter, cubed
an oven proof frypan or tarte tatin dish (approx 25cm in diameter)
a wooden spoon
The do
Cut up the pineapple into chunks and set aside.
Preheat your oven to 190, or gas mark 5. Sprinkle a little flour on to your bench top, roll out the pastry until it's around half a centimetre thick. Make sure it is rolled out enough to cover the ovenproof frying pan you’ll be using with an excess of 5cm around the edge. Set aside.
Put the pan on a medium heat and add the sugar, rum, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel.
When the caramel is a lovely chestnut brown, add the pineapple. Carefully stir everything in the pan and cook until the caramel thickens and becomes sticky and toffee-like. Add the cubed butter, then lay the pastry over the top. Using a wooden spoon instead of your fingers, quickly and carefully tuck the pastry down firmly into the edges.
Bake for about 25 to 30 minutes, or until the pastry is golden. Don't worry if it puffs up, it will flatten down again when you turn it upside down. Remove from the oven and let it rest for a minute. Now this is the tricky bit, glove up or you could end up in A&E with third degree burns. Grab a serving plate bigger than your fry pan and very quickly and carefully, flip the whole thing over. If you don't feel too confident about this procedure, this video shows you how to do it.
Let it chill out for a bit then chop it up and serve with coconut ice cream, otherwise vanilla is just as good.
BTW if you are ever in Bath and have little people in tow, this pub is situated opposite the best playground I have ever laid eyes on. Plus they always have one veggie option that is delicious.
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