pineapple tarte tatin

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A signature dessert recipe Pineapple Tarte Tatin

Jens Bach Sørensen

“Gently brush the mixed of milk and egg yolk on top of the puff pastry, and sprinkle with caster sugar as a final touch. This will create the perfect caramelization with Maillard reaction during baking in the oven."

Recipe by Jens Bach

Pineapple Tarte Tatin

Recipe is per tart.

Ingredients

20 gr caster sugar 8 gr butter Mixture of milk & egg yolk 1 medium-sized pineaaple 1 puff pastry disc (the same size at the tart case, lightly prodded with a fork)

Preparation

1 Remove the top of the pineapple and cut it into discs 15 – 18 mm thick 2 Cut the pineapple discs with an 85mm ring cutter and discard the outside 3 Remove the core of the discs using a 30mm ring cutter and fill the core with marzipan 4 In each tart case put one portion of butter & sugar 5 Place a disc of pineapple on top of the sugar directly in the middle 6 Cut the puff pastry 100mm and place over the pineapple

Invoq Combi setup

Set preheat to 210°C for 1 minute, remember the note step to load the oven

Convection #1 set temperature to 185°C for 9 minutes - 50% Fan Speed – 5 seconds of Injection steam – Closed Valve (Exhaust setting for 0 minute)

Convection #2 set temperature to 190°C for 6 minutes - 80% Fan Speed – Opened Valve (Exhaust setting for 6 minutes)

Relevant trays

Imperial® multi-tray

After cooking

After the tarts are baked, let them rest and cool to room temp. The caramel will set. You can serve this dessert with vanilla ice-cream. It also goes well with sour cream or vanilla custard.

Download recipe tarte tatin

Jens Bach Sørensen