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–+ servings
Servings: 8 people

Tarte Tatin with Pineapple

Author: Redaktion
Keyword: Bake, Baking, Cake, Cozy, Dessert, Food For Guests, France, fruit, Pie, Sweet
Prep Time: 1 day 13 hours 22 minutes
Cook Time: 1 hour 2 minutes
Metric - US Customary

Equipment

  • Sieve
  • Bowl
  • Rolling Pin
  • Ramekin
  • Cake Ring
  • Oven
  • Frying Pan
  • Cutting Board
  • Knife
  • Pot

Ingredients

Tarte Tatin med ananas

  • 200 gram Wheat Flour
  • 200 gram Unsalted butter
  • 100 gram Water cold
  • 10 gram Salt
  • 1000 gram Pineapple

Caramelized pineapple

  • Pineapple a couple of rings
  • 100 gram Powdered Sugar
  • 50 gram Sugar
  • 100 gram Rome
  • 28.4 gram Butter

Sorbet

  • 1000 gram Water
  • 1000 gram Coconut Milk
  • Coconut Water
  • Special Ingredients Coconut Flavor Drop 2 drops
  • Special Ingredients Lemongrass Flavor Drop 2 drops
  • 300 gram Powdered Sugar
  • 13 gram Special Ingredients Silk Gel
  • 50 gram Lemon Juice
  • 100 gram Special Ingredients Glucose Syrup
  • 100 gram Special Ingredients Fructose
  • lemongrass 2 pcs.

Instructions

Tarte Tatin with Pineapple

    1. Sift flour and salt into a large bowl.
    2. Break the butter into smaller pieces and add it to the bowl.
    3. Combine flour, salt, and butter with your fingers - there should still be some visible pieces of butter.
    4. Create a well in the middle of the mixture and pour 1/3 of the water into it.
    5. Stir until it comes together into a firm dough. Add extra water if necessary.
    6. Cover the bowl with plastic wrap and refrigerate.
    7. Let the dough rest for 20 minutes.
    8. Sprinkle the countertop with flour.
    9. Turn the dough out onto the counter.
    10. Knead the dough until soft and shape it into a rectangle with rounded corners.
    11. Take a rolling pin and roll several times in one direction, away from your body, until your rectangle is about three times as long - about 20 x 50 cm. Ensure the corners are straight and uniform, and remember that the dough should have the marbled effect given by the butter.
    12. Grab the two corners of the dough that are farthest away from you.
    13. Fold the top third of the dough once towards the middle.
    14. Then fold the bottom third of the dough to cover the previously folded top part.
    15. Turn the dough half a turn clockwise or counterclockwise.
    16. Take the rolling pin and roll again several times in the direction away from the body until the dough is again three times as long.
    17. Repeat the aforementioned folding technique.
    18. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes before use.
    19. Peel the pineapple and remove the core.
    20. Cut the pineapple into rings 3 centimeters thick. There should be a couple of rings left over.
    21. Find 8 ramekins that are about the same size as the pineapple rings - the pineapple should fit into your ramekin (about 8 cm, but it depends on the size of your pineapple).
    22. Place a pineapple ring in each ramekin. The remaining pineapple rings should be used for the caramelized pineapple.
    23. Put a teaspoon of butter and a teaspoon of brown sugar in each bowl.
    24. Bake them for 15 minutes at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven.
    25. Sprinkle flour on the countertop.
    26. Take the tart dough out of the refrigerator.
    27. Roll out the dough to a thickness of 0.5 centimeters.
    28. Take a cutter with a diameter that is a couple of centimeters larger than your ramekin.
    29. Cut the tart dough into 8 circles.
    30. Take the finished caramelized pineapple rings out of the oven. Do not turn off the oven.
    31. Place a dough circle over the top of each ramekin so that the edges of the ramekin are covered.
    32. Place the mini tarts in the oven and bake for an additional 30 minutes until they are golden and crispy on top.
     

Caramelized Pineapple

    1. Set the oven to 200 degrees Celsius (392 degrees Fahrenheit) conventional top and bottom heat.
    2. Cut a couple of the remaining pineapple rings into smaller pieces about 3 centimeters wide.
    3. Melt sugar and powdered sugar into a light caramel in a pan.
    4. Add butter and some of the rum.
    5. Add the pineapple pieces and let them cook on both sides.
    6. Add the rest of the rum to flambé the pineapple.
    7. When the pineapple pieces have a good color, place the pan in the preheated oven for 5 minutes.
    8. Take the finished caramelized pineapple pieces out of the oven.
  •  
    1. Place the lemongrass on a cutting board.
    2. Take a rolling pin and hit the lemongrass hard so the flavor can emerge.
    3. Take a pot.
    4. Pour water and coconut milk into the pot.
    5. Add the lemongrass.
    6. Bring it all to a boil on the stove.
    7. Let the mixture cool down.
    8. Refrigerate the mixture.
    9. Let it steep in the refrigerator for 24 hours.
    10. Take a new pot.
    11. Pour the mixture through a sieve into the pot.
    12. Add coconut water.
    13. Add the remaining ingredients.
    14. Heat to 75 degrees Celsius (167 degrees Fahrenheit) for 10 minutes.
    15. Refrigerate for 12 hours.
    16. Pour the mixture into your ice cream maker and let the sorbet set.