Soft Brown Sugar
This popular sugar is used...
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Desserts
Pineapple Tarte Tatin
20 mins
40 mins
Easy
6
A tropical twist on the classic French dessert. Caramelised pineapple slices are nestled in buttery pastry and baked until golden, then inverted to reveal a luscious tarte tatin that's sweet, tangy, and utterly irresistible.
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- Ingredients
- Method
Ingredients
- 1 ripe medium pineapple (1.25kg)
- 90 g butter, chopped
- ¾ cup (165g) firmly packed Chelsea Soft Brown Sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- pinch ground cloves
- 1 sheet butter puff pastry
- 2 tbsp fresh mint leaves
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Method
Preheat oven to 200°C. Line a 26cm heavy-based ovenproof frying pan with baking paper.
Trim top and bottom from pineapple; remove the skin. Cut pineapple into 5mm thick slices. Using a small pastry cutter, cut the core from each slice.
Stir butter, Chelsea Soft Brown Sugar and spices in a large frying pan over medium heat until sugar dissolves. Add half the pineapple slices, bring to a simmer; cook, turning pineapple, for 3 minutes or until just tender. Using a slotted spoon, transfer pineapple to a tray; cool. Repeat with remaining pineapple. Reserve syrup in pan.
Arrange pineapple slices slightly overlapping in lined frying pan. Combine any standing juices on the tray from the pineapple with reserved syrup. Cut a 26cm round from pastry sheet; place on pineapple, tucking the edge in around the pineapple.
Bake tart for 25 minutes or until pastry is puffed, cooked through and golden. Stand in pan 10 minutes. Carefully invert tart onto a rimmed platter; lift away the lining paper.
Reheat reserved syrup over medium heat for 2 minutes or until thickened slightly. Drizzle or brush syrup over pineapple. Serve immediately topped with mint leaves.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
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- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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