Pineapple and Rum Tarte Tatin (Martinique)

Ingredients

• 1 Rolle Puff pastry
• 1 große Large pineapple
• 150g Granulated sugar
• 100g Unsalted butter
• 2 Esslöffel Dark rum
• 1 Teelöffel Vanilla extract
• Eine Prise Pinch of salt
• Optional: Kokosraspeln zum Garnieren Optional: shredded coconut for garnish
• Optional: Vanilleeis zum Servieren Optional: vanilla ice cream for serving

Instructions

1. Preheat oven to 200°C (400°F). Prepare an oven-safe skillet (approx. 24-26 cm diameter).
2. Peel the pineapple, remove the core, and cut into approximately 1 cm thick slices.
3. In the oven-safe skillet, melt the butter over medium heat. Add the sugar and stir until it caramelizes and turns golden brown.
4. Carefully arrange the pineapple slices in a decorative pattern over the caramel. Drizzle with rum, vanilla extract, and a pinch of salt.
5. Place the puff pastry over the pineapple, tucking the edges down around the pineapple into the skillet.
6. Bake in the preheated oven for 30-40 minutes, until the puff pastry is golden brown and puffed.
7. Remove the tart from the oven and let cool for about 5 minutes. Then carefully place a plate over the skillet and invert the tart.
8. Serve warm, optionally garnished with shredded coconut and a scoop of vanilla ice cream.

Nutrition