| Servings | serves |
Ingredients
- 35 grams Unsalted Butter
- 40 grams Caster Sugar
- 2 Star Anise
- 1 Cinnamon Stick
- 1 Pineapple cored, cut into 3cm chunks, approx 750g
- 1 sheet Puff Pastry
- 1/2 cup White Sugar
- 1/2 cup Thickened Cream
- 1/2 Lime juiced
Ingredients
| |
Instructions
- Place a 28 cm sauté pan with ovenproof handle over medium heat. Add butter, sugar, lime juice, star anise and cinnamon.
- Cook for about 5-6 mins until sauce starts to brown and thicken.
- Add pineapple and continue to cook a further 6-8 mins. Remove from heat and let cool about 25 mins.
- Gather pineapple to centre of pan. Lay out the puff pastry and trim corners to fit into pan. Place pastry on top of cooled pineapple. Tuck pastry around edges of pineapple, totally encasing it. This will give the pastry a caramelised edge. Refrigerate for a further 45 mins.
- Preheat oven to 200°C or 180°C fan.
- Remove pan from refrigerator and poke a few holes in the pastry. Place pan in oven and cook until pastry puffs up, turns golden brown and juices bubble around the sides of the pan, approximately 20-25 mins. Remove from oven and let cool completely.
- To make the sauce: Place sugar in a small, heavy-bottomed saucepan over medium-high heat. Let cook, undisturbed, until sugar begins to bubble and turns amber in colour. Lower heat to low and carefully pour in cream, while whisking constantly, as the cream will spatter when it hits the hot sugar. Keep whisking until fully incorporated. Remove from heat and set aside.
- Place large plate over tarte pan, and, carefully, with two hands holding the plate tight to the pan, flip the pan to release the tarte.
- Serve drizzled with caramel sauce.
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