MasterChef Semi-Finalist and longtime avid cook, Emelia Jackson adds a seasonal touch to the traditional Apple Tarte Tatin.
Emelia is a passionate baker who has been creating desserts and cakes ever since she can remember. Coming third in Masterchef was a wonderful experience for Emelia, and made her realise that her ambition in life is to make happy with sugar and butter. Emelia is a regular blogger for Kitchen Warehouse where she shares her baking journey.
Pineapple Tarte Tatin Recipe
Tarte tatin has always been one of my all time favourite desserts – to eat and make – it is so simple but the end result, always so satisfying. Traditionally made with apples, this tart is so versatile. I’ve made this one using pineapple – it’s coming into season and it’s natural acidity is a perfect match with the sweet caramel and buttery puff pastry. Try this with pineapple, granny smith apples, pears and even stone fruit and serve with your favourite vanilla ice-cream!
- 1 whole pineapple, cut into large chunks
- 1 sheet puff pastry (I recommend Careme)
- 1 1/2 cups caster sugar
- 1/2 cup water
- 3 tablespoons butter
- 10 sichuan pepper corns
- 2 star anise
- 1 vanilla bean, scraped of seeds
- Preheat the oven to 180C
- Remove the skin from the pineapple and cut into long chunks. Remove the inner core as this is too fibrous to break down.
- In the bottom of your chasseur pan, combine the water and sugar. Turn the heat onto medium and allow the sugar to caramalise to a dark amber before adding the peppercorns, star anise and the vanilla.
- Arrange the pineapple on top and cover with the puff pastry, tucking in the edges of the pastry to fit around the pineapple.
- Bake at 180C for 20-25 minutes, or until the pastry is golden brown and the caramel is bubbling.
- Allow to sit for 15 minutes to cool slightly. Cover with a plate or serving board and flip the tart onto your plate.
- Serve with plain yoghurt or vanilla icecream and enjoy!