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


  1. Preheat the oven to 180C
  2. Remove the skin from the pineapple and cut into long chunks. Remove the inner core as this is too fibrous to break down.
  3. 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.
  4. Arrange the pineapple on top and cover with the puff pastry, tucking in the edges of the pastry to fit around the pineapple.
  5. Bake at 180C for 20-25 minutes, or until the pastry is golden brown and the caramel is bubbling.
  6. Allow to sit for 15 minutes to cool slightly. Cover with a plate or serving board and flip the tart onto your plate.
  7. Serve with plain yoghurt or vanilla icecream and enjoy!

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