Mini Pineapple Tatin: A Sweet Tropical Delight
Mini Tatin di Ananas – A delightful, mini version of the classic French tarte tatin, filled with juicy pineapple and topped with a delicate, buttery puff pastry. This recipe is perfect for a sweet, elegant dessert that combines the natural sweetness of pineapple with a rich, caramelized finish. Serve them warm with a scoop of fresh fiordilatte ice cream for an unforgettable treat.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Pineapple (fresh) | 450g |
| All-purpose flour (00) | 135g |
| Butter (cold, diced) | 65g |
| Water | 45g |
| Sugar | 100g |
| Water (for caramel) | 35g |
| Butter (for caramel) | 5g |
| Fiordilatte ice cream | 4 scoops |
Instructions
Preparing the Pastry:
- Start by preparing the shortcrust pastry (pasta brisé). Place the flour and cold butter, cut into small cubes, into a food processor. Pulse until the mixture resembles coarse breadcrumbs.
- Transfer the crumbly mixture onto a cold surface (a marble, metal, or glass countertop works well). Shape it into a mound, making a well in the center.
- Gradually add cold water, one spoonful at a time, and gently knead the dough, just enough to incorporate the water. Keep the dough cool to avoid overworking it. The dough should become smooth and slightly elastic.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
Preparing the Pineapple:
- While the dough is chilling, peel and core the pineapple. Cut the pineapple into slices about 1 cm thick.
- Use a round cookie cutter (approximately 10 cm in diameter) to cut 4 rounds from the pineapple slices. Set aside the remaining pineapple to dice into small cubes (roughly 0.5 cm each).
Making the Caramel:
- For the caramel, place sugar and water in a heavy-bottomed saucepan. Cook over low heat, stirring occasionally, until the sugar melts and turns a golden amber color.
- Add the butter to the caramel and stir until smooth, allowing the butter to completely melt and blend into the caramel sauce.
Assembling the Mini Tatin:
- Preheat the oven to 180°C (350°F). Grease 4 mini tart pans or molds.
- In each tart pan, pour a spoonful of the caramel sauce, ensuring the base is evenly covered.
- Place one pineapple round in the center of each pan. Then, distribute the diced pineapple evenly around the edges of each round.
- Take the chilled pastry dough from the fridge and roll it out into a thin sheet. Cut 4 discs of dough, slightly larger than your pans.
- Cover each tart with a dough disc, pressing down the edges to seal. Prick the top of the dough with a fork to allow steam to escape while baking.
- Place the pans on a baking sheet and bake for 25-30 minutes or until the pastry is golden and crisp.
Serving:
- Once the mini tatin are baked, allow them to cool for a few minutes. Then, while still warm, invert the tarts onto serving plates. The caramelized pineapple should now be at the top, glistening beautifully.
- Serve immediately, paired with a scoop of fiordilatte ice cream to balance the sweetness of the caramelized fruit and add a creamy touch.
Tips for Success:
- Chill the pastry: Make sure the dough is chilled to ensure a crisp, flaky texture when baked.
- Don’t let the caramel cool: Be sure to work quickly when assembling, as the caramel can harden as it cools, making it difficult to work with.
- Invert carefully: Take care when flipping the tarts so that the caramel doesn’t spill or harden.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 3g |
| Carbs | 50g |
| Fat | 16g |
| Fiber | 2g |
| Sugar | 40g |
These Mini Pineapple Tatin are an ideal dessert for gatherings, potlucks, or a delightful treat after dinner. Their rich caramelized flavor, complemented by the flaky pastry, brings a sophisticated touch to your meal.
