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Pineapple Tarte Tartin

Pineapple Tarte Tartin

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  • Difficulty
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Recipe by Zola Nene


• 200g Selati Plantation Select
• ¼ cup water
• 100ml cream
• 1 large fresh pineapple
• 400g all-butter puff pastry


• Preheat oven to 200ºC
• Place sugar and water into a pan, then stir until sugar dissolves.
• Simmer until the mixture bubbles and caramelizes to a light caramel.
• Remove from the heat, then swirl in the cream until mixture is smooth. If making individual tarts, divide the caramel between the individual moulds.
• Peel and slice the pineapple into thick round slices.
• Place the pineapple onto the caramel then top with the pastry, making sure to tuck it under the pineapple.
• Bake the tart for 20 minutes, until the pastry is golden and crisp.
• Once cooked, leave to sit for a minute, then turn tart out of the pan.
• Serve with vanilla ice cream.