serves
4
prep
10 minutes
cook
40 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- ½ cup caster sugar
- 50 g butter
- ½ pineapple, sliced into 2cm slices/wedges
- 1 sheet ready-rolled puff pastry
- 1 tbsp rum
- 1 tsp cinnamon sugar, plus extra to serve
Instructions
- Preheat oven to 200°C.
- Place the caster sugar in a non-stick ovenproof or cast iron frypan. Heat gently so the sugar turns to caramel. Once the sugar has dissolved add 1 tbsp water and the rum and let it bubble and then stir in your butter until creamy. Add your sliced pineapple pieces and cook for a few minutes each side until tender.
- Set aside the pineapple piece onto a tray to cool.
- Fan the pineapple pieces, packing them close, together leaving no gaps except for 1 cm from the edge of the pan. Sprinkle with cinnamon sugar.
- Roll out the puff pastry and sit it on top of the pineapple pushing any excess down the sides. Trim off any excess pastry.
- Glaze the pastry with egg wash. Bake for 20 minutes or until pastry is cooked and golden-brown.
- Pour off any excess liquid and reserve for serving. Invert a plate over the pan and turn out the tart. Serve with reserved caramel and an extra sprinkle of cinnamon sugar.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
