Pineapple Tarte Tatin might sound a little different. But, fruit that is not overly juicy, like pineapple, works well for a tarte Tatin. Too much moisture (like you might get with peaches, plums, or berries) dilutes the caramel and makes the crust soggy after you turn it over. For another tropical twist, substitute chunks of mango for the pineapple.
Pineapple Tarte Tatin
- 1 large pineapple (about 4 pounds) (1,800 grams)
- ½ recipe Extra Flaky Dough (recipe precedes)
- ⅔ cup (133 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter, cubed
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- ½ cup (42 grams) unsweetened coconut flakes, toasted
- Vanilla ice cream, to serve
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a large sharp knife, cut top and bottom off pineapple. Standing it on one end, cut lengthwise into quarters. Cut core out of each quarter, and using a smaller knife, carefully cut flesh away from rind, wasting as little as possible. Cut each quarter lengthwise down center, and cut across into ½-inch slices, which will result in flat trapezoid-shaped pieces. Set aside.
- On a lightly floured sheet of parchment paper, roll Extra Flaky Dough to about ⅛-inch thickness. (When rolling dough out on parchment, make sure the paper is long so you can keep it in place by leaning up against the counter with the paper between you and the counter.) Cut 4 (5-to 6-inch) circles (slightly larger than your baking dishes). Lightly flour pastry rounds, and stack on a plate. Refrigerate until ready to use.
- In a 12-inch skillet, cook sugar over medium heat, without stirring, until it begins to liquefy, 2 to 4 minutes. When it starts to melt more and brown, reduce heat slightly, give it one good stir with a whisk to avoid any sugar clumps, and don’t stir again. Swirl pan gently and carefully until sugar is amber, 5 minutes total. Remove from heat; add butter, and swirl to melt.
- Return skillet to heat; add pineapple and vanilla bean and reserved seeds. Cook over high heat, stirring frequently, until fruit has softened and caramel starts to thicken, 7 to 8 minutes. Transfer to a large bowl; let cool slightly.
- Divide fruit and caramel among 4 (4-to 5-inch) ceramic baking dishes, arranging fruit in one flat, tight layer, fitting pieces in like a puzzle. Top each dish with a pastry round, and tuck dough in all around edges. Cut a vent in center of each one, and place on prepared pan.
- Bake until pastry is nicely browned and fruit is bubbling around the edges, 25 to 30 minutes. Using a spatula, immediately transfer dishes to a wire rack. Let cool in dishes for at least 15 minutes and preferably 45 minutes to 1 hour. Top each dish with a dessert plate, and turn over. Remove dish, and top with toasted coconut. Serve with vanilla ice cream.
PRO TIP: To ensure that the fruit won’t stick to the dish, gently spin the tart in the dish as soon as it is cool enough to handle and again just before unmolding. Press gently on the pastry and rotate.
Extra Flaky Dough
- 1 cup plus 2 tablespoons (255 grams) cold unsalted butter, cut into tablespoon-sized pieces
- 2½ cups (313 grams) all-purpose flour
- 1 teaspoon (4 grams) granulated sugar
- ¾ teaspoon (2.25 grams) kosher salt
- 6 to 8 tablespoons (90 to 120 grams) ice water
- 1 tablespoon (15 grams) apple cider vinegar
- Place cut butter in freezer for 10 to 15 minutes.
- In the work bowl of a food processor; place flour, sugar, and salt; pulse until combined. (See Note.) Add frozen butter, and pulse until butter is in nickel- to quarter-size pieces. (It should still be making a thumping sound when pulsed.) Transfer mixture to a large bowl.
- In a small bowl or measuring cup, stir together 6 tablespoons (90 grams) ice water and vinegar. (See PRO TIP.) Drizzle water mixture into flour mixture, stirring with a fork until combined. Add enough remaining ice water until dough holds together when squeezed. If it still looks powdery and dry, add more water, 1 tablespoon (15 grams) at a time, until it holds together.
- Press dough together into a rough mass in bowl, and transfer to a sheet of parchment paper. Shape dough into a rough rectangle, and very lightly dust with flour. Roll dough into a 16x18-inch rectangle. Fold dough into thirds. Give dough a quarter or 90-degree turn, lightly flour again, and roll into a 16x8-inch rectangle again. Fold dough into thirds again, and freeze for 10 to 15 minutes. Repeat procedure, giving dough 2 more turns. Wrap dough tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight.
- Divide dough in half, and gently press each half into a rounder shape before rolling out.