Pineapple Tarte Tatin by Jamie Oliver
8 servings
60 minutes
Jamie Oliver's pineapple tart tatin is an exotic take on the classic French dessert. Historically, tart tatin was created by accident when the Tatin sisters flipped an apple pie. In this version, fresh pineapple is caramelized in butter and brown sugar with hints of rum, giving the pie a rich tropical flavor. The dough soaked in pineapple puree comes out soft and airy, perfectly complementing the caramel fruit base. Lime adds a slight tanginess to balance the sweetness. This dessert is suitable for both festive dinners and cozy family tea times, bringing a sense of sunshine and joy in every bite.
1
Clean the pineapple and remove the core, cut a piece of 450 g.
- Pineapple: 1 piece
2
Cut a piece of about 150 grams from the remaining part and puree the pineapple in a blender at maximum speed with the juice of 1 lime.
- Pineapple: 1 piece
- Lime: 1 piece
3
Cut the pineapple into thin semicircles about 0.5 cm thick, then cut the semicircles into pieces of 2 cm.
4
Melt 150 grams of butter in a pan and add 150 grams of sugar while stirring constantly.
- Butter: 225 g
- Brown sugar: 250 g
5
After the sugar completely dissolves, add the pineapple and sauté until the pineapple caramelizes and turns golden-brown (if using canned pineapple, simmer for about 10 minutes; if fresh, longer — about 20-25 minutes). Add the rum 5 minutes before the pineapple is done.
- Pineapple: 1 piece
- Rum: 50 ml
6
Grease the sides and bottom of the baking pan with removable edges with a piece of butter and dust with flour.
- Butter: 225 g
- Wheat flour: 225 g
7
Place the pineapple mixture in the mold and smooth it out with a spatula.
8
Preheat the oven to 180 degrees.
9
For the test, mix room temperature butter with the rest and add two eggs while the mixer is running.
- Butter: 225 g
- Chicken egg: 2 pieces
10
Mix well with a mixer and pour in 150 ml of pineapple puree.
- Pineapple: 1 piece
11
Stir again and add flour with baking powder while constantly stirring.
- Wheat flour: 225 g
- Baking powder (raising agent): 1 tablespoon
12
Carefully spread the dough over the pineapple mixture and smooth it out with a silicone spatula.
13
Bake for 30–40 minutes depending on the size of the pan and the thickness of the dough layer.
14
Check the doneness level with a toothpick.
15
Cool for 10 minutes before serving.
16
Carefully remove the edges of the mold and flip the pineapple onto a plate.
