Pineapple Tarte Tatin
Pineapple: 1 ea.
Remove the top, bottom and peel from the pineapple.
Slice the pineapple crosswise into 1" thick slices.
Remove the core.
Butter, unsalted: 6 oz.
Dark Brown Sugar: 4 oz.
Granulated Sugar: 3.5 oz.
Dark Rum: 2 Tbl.
Vanilla Bean, split & scraped: 1 ea.
Place all ingredients in a large saucepan over medium heat & stir to combine.
Add the pineapple rings to the pan and allow to cook on one side for 3-5 minutes.
Turn the slices over and cook for an additional 3-5 minutes.
Remove the pan from the heat.
Puff Pastry: 3 sheets
Cut the puff pastry into 6" circles. Save the scraps for something else yummy!!
Place the pineapple slices onto a rimmed sheet pan, leaving 3" of space between each slice.
Pour the remaining juices over the pineapple slices.
Top each pineapple slice with a round of puff pastry.
Place the sheet pan into a 400 oven and bake for 10-15 minutes, or until the puff pastry is golden brown & juices are caramelized.
To remove from pan, if possible, top sheet pan with an additional sheet pan or large serving platter. Invert sheet pan onto platter. If you don't have another large pan, just use a spatula to invert each tarte individually.
Drizzle any remaining caramel over the tartes.
Serve warm with vanilla ice cream. Or go all the way over the top & serve it with coconut sorbet or ice cream.
Pairs Well With
This dessert ROCKS! Seriously, not only is it incredibly beautiful in it's appearance, the combination of flavors is amazing. Granted, it's not cheap to make, but if you ever need a showstopper for a party or something sensual for a romantic dinner a deux, this is the ONLY way to go. Just remember, this makes 7" tartes, so if it's for a party, serve several...1 for every 2-3 guests.