Pineapple Tarte Tatin

Chances are, if you’ve heard of a Tarte Tatin, then you automatically think of apples laid in a circle on a rustic pie crust base. While it looks like a simple apple dessert on the outside, it’s anything but. Tarte Tatin has the most delicious caramelized filling, which brings out every flavor you put in. You would be right in that apples are traditionally used, but there are plenty other fruits that deserve a chance in this dessert. While playing around in the kitchen, I decided to make a pineapple Tarte Tatin. It combines both the retro pineapple upside down cake with the French classic Tarte Tatin.

What is a Tarte Tatin?

A Tarte Tatin is an upside down tart that is cooked and caramelized over the stove, then finished in the oven with the dough on top. Once done, it is then flipped onto the plate with the caramelized ingredients on top. The caramel base is made using butter and sugar, traditionally with apples as the fruit. It’s, however, a very versatile dessert allowing for various fruits to be used.

A Little History

This rustic, caramelized tart originated at the Hotel Tatin in Lamotte-Beuvron, France, by complete accident. As the story goes, one of the Tatin sisters was trying to salvage burning caramelized apples while making an apple pie for the guests. She quickly improvised by putting the pastry dough over the pan of caramelized apples, then finishing in the oven. She was surprised by how many guests loved the accidental dish, and from there, it became a specialty at the hotel, now known all around the world.

Tips and Tricks

• Make sure to sear the pineapple before it goes into the cast iron pan with the rest of the ingredients. Pineapple has a high water content, and you will want to release some of that water first.
• Use either a vanilla bean or vanilla paste. Extract will cook off while on the stove, and lose it’s flavor.
• When the mixture is cooking over the stove, it needs to be watched carefully. If cooked too long, it will burn and give the tarte tatin a bitter flavor. You will be able to smell it if it starts to burn. The caramelized liquid should be a medium to medium-dark golden color.
• Make sure to flip the cast iron skillet onto the plate immediately after it comes out of the oven. If sitting too long, the caramelized liquid will start to set and stick to the pan, making it hard to come out.
• If you don’t want to use fresh ginger, ground ginger is perfectly fine! I like the punchy flavor that fresh ginger delivers. Just make sure to scrape the outside skin of the ginger with a peeler or side of a spoon first.
• You don’t have to use these exact ingredients! You can mix and match and either leave the nuts off, use pecans or walnuts instead, add a little cardamom, etc.
• Chop the pistachios with a food processor or blender until they are small pieces, but not ground.
• There are a couple different methods to make a Tarte Tatin. This is Gordon Ramsay’s method, which he demonstrated on an episode of Master Chef.
• Storing- This pineapple Tarte Tatin can be stored at room temperature for two days or up to 5 days in the refrigerator. I wouldn’t recommend freezing, as it will be a soggy consistency after thawing.

What You’ll Need

• 1 sheet of puff pastry, pie dough, or short crust pastry dough
• 5 tbsp butter (cut in 1 tbsp pats), softened
• 2/3 cup granulated sugar
• 5 pineapple rings (I used fresh pineapple)
• 10 maraschino cherries
• 1/4 tsp fresh grated ginger
• 1/2 tsp cinnamon (I also added a cinnamon stick)
• 1 vanilla bean (scraped, keep the pod), or 1 tbsp vanilla bean paste
• 2 tbsp chopped pistachios (optional)
• 1/3 cup rum, cognac, or Cointreau for the flambé (optional)
• 9 inch cast iron skillet
• Long grill lighter (if you’re doing a flambé)

How to Make Pineapple Tarte Tatin

• Preheat oven to 375° F (190 C).
• Start by prepping your ingredients- grate the fresh ginger, scrape the vanilla bean, chop pistachios, make sure butter has softened, etc.
• Cut off the top and bottom of the pineapple, and then the outside rind, section by section. Placing on its side, slice off 1/3 inch pieces. You’ll want them relatively thin. Then cut out the circular core (photos below). Alternatively, you can used canned pineapple rings, but I personally like fresh pineapple.
• In a nonstick pan on med-high, add 2 tbsp of oil, then the pineapple rings. Lightly sear on each side for 2-3 minutes, then set aside.
• In a 9 inch cast iron skillet (separate pan than the pineapple), spread the softened butter around the bottom of the pan until it’s covered, then do the same with the sugar.
• Next, add the scraped vanilla bean pod (as well as the seeds), then cinnamon stick, cinnamon, ginger, and pistachios.
• Add the pineapple rings and cherries, then transfer to the stove.
• If you’re using pie dough or short crust dough, this will be the time to roll it out and have it ready. If you’re using a puff pastry sheet, simply remove it from the box and make sure it’s flattened out.
• In the cast iron pan, cook the mixture on med-high until it’s golden in color and smell is vibrant, about 6-8 minutes. This part is important, as if it is cooked too long, the mixture will burn and taste bitter. There isn’t really a set time for this to cook because you will do this by sight.
• Once it reaches a nice golden color, immediately take it off the heat and place the puff pastry sheet over the pan, removing long pieces. It should be a couple inches longer than the pan on the sides.
• Going around the pan, tuck the ends of the puff pastry into the sides of the cast iron pan.
• Cut 3 small slits on top of the dough and bake at 375 for 20-22 minutes, or until the pastry is a golden color.
• When the pineapple Tarte Tatin is ready, have a plate ready (slightly bigger than the cast iron pan). Place the plate on top and hold down firmly with one hand. With the other hand, grab onto the handle of the skillet (with a potholder, of course!), and flip it upside down onto the plate.
• See below if you are doing a flambé for next step.

Flambé Instructions:

• In the same cast iron skillet, heat the pan on high heat for a few minutes (Have your grill lighter and Tarte Tatin at the ready).
• Pour in the rum (or 40 proof alcohol of your choosing), immediately light it to catch fire, then pour it over the tarte tatin.

FAQ

Pineapple Tarte Tatin

5 from 2 votes

This Pineapple Tarte Tatin is a tropical twist on the original. Full of flavor with a rich, caramelized tart inside a flaky pastry.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:50 minutes mins

Course: Dessert

Cuisine: French

Keyword: french desserts, french tarts, pineapple tarte tatin, Tarte tatin

Servings: 8 people

Calories: 157kcal

Equipment

• 1 9 inch cast iron skillet
• 1 Food Processor if using nuts
• 1 grill lighter if you're doing a flambé

Ingredients

• 1 sheet of puff pastry, pie dough, or short crust pastry
• 5 tbsp butter (cut in 1 tbsp pats) softened
• 5 pineapple rings I used fresh pineapple
• 10 maraschino cherries
• 1/4 tsp fresh grated ginger I used a citrus zester
• 1/2 tsp cinnamon + 1 cinnamon stick
• 1 vanilla bean (scraped, keep the pod), or 1 tbsp vanilla bean paste
• 2 tbsp chopped pistachios optional
• 1/3 cup rum, cognac, or cointreau for the flambe optional

Instructions

• Preheat oven to 375 F (190 C).
• Start by prepping your ingredients- grate the fresh ginger, scrape the vanilla bean, chop pistachios, make sure butter has softened, etc.
• Cut off the top and bottom of the pineapple, and then the outside rind, section by section. Placing on its side, slice off 1/3 inch pieces. You'll want them relatively thin. Then cut out the circular core (photos below). Alternatively, you can used canned pineapple rings, but I personally like fresh pineapple.
• In a nonstick pan on med-high, add 2 tbsp of oil, then the pineapple rings. Lightly sear on each side for 2-3 minutes, then set aside.
• In a 9 inch cast iron skillet (separate pan than the pineapple), spread the softened butter around the bottom of the pan until it's covered, then do the same with the sugar.
• Next, add the scraped vanilla bean pod (as well as the seeds), then cinnamon stick, cinnamon, ginger, and pistachios.
• Add the pineapple rings and cherries, then transfer to the stove.
• If you're using pie dough or short crust dough, this will be the time to roll it out and have it ready. If you're using a puff pastry sheet, simply remove it from the box and make sure it's flattened out.
• In the cast iron pan, cook the mixture on med-high until it's golden in color and smell is vibrant, about 6-8 minutes. This part is important, as if it is cooked too long, the mixture will burn and taste bitter. There isn't really a set time for this to cook because you will do this by sight.
• Once it reaches a nice golden color, immediately take it off the heat and place the puff pastry sheet over the pan, removing long pieces. It should be a couple inches longer than the pan on the sides.
• Going around the pan, tuck the ends of the puff pastry into the sides of the cast iron pan.
• Cut 3 small slits on top of the dough and bake at 375 for 22-24 minutes, or until the pastry is a golden color.
• When the pineapple tarte tatin is ready, have a plate ready (slightly bigger than the cast iron pan). Place the plate on top and hold down firmly with one hand. With the other hand, grab onto the handle of the skillet (with a potholder, of course!), and flip it upside down onto the plate.

For the flambe:

• In the same cast iron skillet, heat the pan on high heat for a few minutes (Have your grill lighter and Tarte Tatin at the ready).
• Pour in the rum (or 40 proof alcohol of your choosing), immediately light it to catch fire, then pour it over the tarte tatin.

Notes

• Make sure to sear the pineapple before it goes into the cast iron pan with the rest of the ingredients. Pineapple has a high water content, and you will want to release some of that water first.
• Use either a vanilla bean or vanilla paste. Extract will cook off while on the stove, and lose it’s flavor.
• When the mixture is cooking over the stove, it needs to be watched carefully. If cooked too long, it will burn and give the tarte tatin a bitter flavor. You will be able to smell it if it starts to burn. The caramelized liquid should be a medium to medium-dark golden color.
• Make sure to flip the cast iron skillet onto the plate immediately after it comes out of the oven. If sitting too long, the caramelized liquid will start to set and stick to the pan, making it hard to come out.
• If you don’t want to use fresh ginger, ground ginger is perfectly fine (1/2 tsp)! I like the punchy flavor that fresh ginger delivers. Just make sure to scrape the outside skin of the ginger with a peeler or side of a spoon first.
• You don’t have to use these exact ingredients! You can mix and match and either leave the nuts off, use pecans or walnuts instead, add a little cardamom, etc.
• Chop the pistachios with a food processor or blender until they are small pieces, but not ground.
• There are a couple different methods to make a Tarte Tatin. This is Gordon Ramsay’s method, which he demonstrated on an episode of Master Chef.
• Storing- This pineapple Tarte Tatin can be stored at room temperature for two days or up to 5 days in the refrigerator. I wouldn’t recommend freezing, as it will be a soggy consistency after thawing.