Pineapple Tarte Tatin with Jasmine Tea Ice-cream

Pineapple Tarte Tatin with Jasmine Tea Ice-cream

This Tarte Tatin is so easy to make and tastes great too. If you are feeling time poor, use store bought vanilla ice cream.

Preparation: 10 mins  Cooking time: 1 hr Serves: 8

55g (¼ cup) raw caster sugar
3 star anise
30g butter, chopped
½ (about 700g) pineapple, peeled, halved, cored, cut into 6mm-thick slices
375g sheet butter puff pastry, partially thawed

Preheat oven to 220C/200C fan forced. Sprinkle sugar and star anise over base of a 21cm (base measurement) ovenproof frying pan. Cook over medium-high heat, without stirring, for 2 minutes or until sugar melts and turns golden. Cook, swirling the pan occasionally, for a further 1-2 minutes or until syrup is a deep caramel. Remove from heat. Add butter and swirl to combine. Add pineapple. Return pan to medium heat, swirling occasionally, for 8-10 minutes or until syrup thickens slightly. Set aside for 15 minutes to cool slightly. Place in the fridge for 30 minutes to chill.

2 Meanwhile, cut pastry into a 22cm disc. Place over pineapple mixture in pan. Bake for 12 minutes. Reduce heat to 200°C/180°C fan forced and bake for a further 20 minutes or until pastry is puffed and golden. Stand for 5 minutes, before turning onto a plate.

3 Serve with jasmine tea ice-cream.

Photography: Strecker & Dahl Recipes and Styling: Katrina Woodman
Food Preparation: Jo Anne Woodman Art Direction and Styling: Anne Marie Cummins

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