Pineapple Upside-down Tart
Also known as Tarte Tartin, affectionately named after the French Tartin sisters who one day accidentally forgot to put the apples in the apple tart. In sheer desperation she decided to place the pastry onto of the caramelising apples in the fry pan, and then cooked the pastry in the pan in the oven. As the story goes, it was a hit with the hotel patrons and became a much requested item on the menu. The pineapple a beautiful (and quick) change to the classic Tarte Tartin.
- Preheat oven to 220°C. Roll out the pastry until 5mm thick and cut into a circle using a 24cm ovenproof frying pan as a guide; making sure the pastry circle is slightly larger than the frying pan. Dock pastry with a fork.
- Melt butter in an ovenproof frying pan until foaming. Stir in the sugar, arrange the GOLDEN CIRCLE pineapple slices on top and cook over medium heat for 5 minutes or until pineapple is caramelised.
- Remove pan from the heat and place the pastry circle on top of the mixture. Press the edges in tightly to the inside edge of the pan. Transfer to the oven and bake for 15 minutes, or until the pastry is puffed and golden. Allow to stand for 10 minutes or until caramel has set.
- To serve, carefully turn the tart out onto a plate. Cut into slices and serve with a scoop of vanilla ice cream.
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