Pineapple tarte tatin with coconut rum ice cream
This simple tarte tatin is given a boozy twist with the addition of coconut rum ice cream!
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the coconut rum ice cream
- 300ml/10fl oz coconut milk
- 200g/7oz condensed milk
- 300ml/10fl oz double cream
- 3 tbsp white rum
For the pineapple tarte tatin
- 60²µ/2¼´Ç³ú unsalted butter
- 60²µ/2¼´Ç³ú caster sugar
- 1 star anise
- few twists black pepper
- ½ vanilla pod, seeds removed
- 1 fresh pineapple, trimmed, skin removed and cut into rings
- 50g/1¾oz ready-made puff pastry, rolled out to ½ cm thickness
Method
To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight.
To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7.
Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes.
To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top.
