Pineapple tarte tatin with coconut and caramel sauce
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 100g/3½oz golden syrup
- 250g/9oz plain flour, plus extra for dusting
- 100g/3½oz butter
- 2 rings pineapple
- 275g/9¾ oz very cold butter, cut into small cubes
- 2 sprigs fresh mint, leaves removed
- 125ml/4fl oz ice-cold water
- ½ tsp salt
- ½ lemon, juice only
- vanilla ice cream
- 115g/4oz caster sugar
- 100g/3½oz soft brown sugar
- 2 tbsp coconut liqueur
- 150ml/5fl oz double cream
- flaked coconut
Possible health benefits
General information, not medical advice.
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Pineapple
High in vitamin C · 59 mg per 100 g, 73% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in manganese · 0.9 mg per 100 g, 43% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Pineapple, raw”, USDA FoodData Central.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
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Ice cream
Source of riboflavin · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to the normal metabolism of iron.
- Riboflavin contributes to the protection of cells from oxidative stress.
- Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
Source of vitamin B12 · 0.4 µg per 100 g, 16% of the reference intake per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to normal homocysteine metabolism.
5 more authorised claims
- Vitamin B12 contributes to normal psychological function.
- Vitamin B12 contributes to normal red blood cell formation.
- Vitamin B12 contributes to the normal function of the immune system.
- Vitamin B12 contributes to the reduction of tiredness and fatigue.
- Vitamin B12 has a role in the process of cell division.
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet
Source of calcium · 128 mg per 100 g, 16% of the reference intake per 100 g
- Calcium contributes to normal blood clotting.
- Calcium contributes to normal energy-yielding metabolism.
- Calcium contributes to normal muscle function.
5 more authorised claims
- Calcium contributes to normal neurotransmission.
- Calcium contributes to the normal function of digestive enzymes.
- Calcium has a role in the process of cell division and specialisation.
- Calcium is needed for the maintenance of normal bones.
- Calcium is needed for the maintenance of normal teeth.
Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet
Source of phosphorus · 105 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Nutrients per 100 g of “Ice creams, vanilla”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put the flour in a mound on a clean work surface and make a well in the centre.
- Add 250g/9oz butter and the salt to the well and work together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually work in the water and it is all incorporated. Don’t overwork the dough – you should have a marbled effect with the butter. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes.
- Flour a clean work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes.
- Give the pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap it in cling film and refrigerate for at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Divide the caster sugar evenly between two small ovenproof blini pans. Cook over a low heat without stirring, until the sugar has melted and caramelised in both pans, turning golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat and put half the remaining butter in each pan. Stir gently. Place a pineapple ring into the caramel in each pan.
- Put the rolled out pastry on a clean, floured surface and cut out two circles slightly larger than the circumference of the blini pans. Cover each pan with a pastry round, pushing the edges down around the pineapple ring. Bake for 10-12 minutes, or until the pastry is golden brown and cooked through. Remove and leave to cool slightly.
- Meanwhile for the sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add lemon juice to taste. Stir in the cream and coconut liquor.
- Toast the flaked cocount in a dry pan for 1-2 minutes, taking care to ensure it does not burn.
- To serve, place a slice of each tart on a plate and top with a scoop of ice cream. Drizzle over the sauce and garnish with mint leaves and toasted coconut.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Rolling pin