Pineapple and Star Anise Tarte Tatin

I love tarte tatin   it’s quick, easy,  totally delicious and looks impressive.  I make it with apples (preferably cox or Braeburn) I make it with plums, apricots, greengages and now  I make it with pineapple

On Sunday I couldn’t think what I was going to make for pudding  Then my eye fell upon a lone pineapple sitting in the fruit bowl. I had ready made butter puff pastry in the fridge and I had star anise in the spice rack. I even had stem ginger ice cream in the freezer – things were looking good.

There are many different ways of making Tarte Tatin. My top priority is based on the fact I like crisp pastry and the fruit to be caramelised  This is why I make the caramel on its own in the pan before adding the fruit and allowing the whole thing to cool and then add the pastry   This way there is no steam to make pastry soggy

I like the flavour of star anise with the caramel for pineapple but for plums I would add some cinnamon and for apricots maybe some lime zest    Ginger icecream goes well with pineapple – or maybe some custard or cream flavoured with stem ginger syrup   For apples, plums or apricots try some rum (mind you that goes well with the pineapple too instead of ginger)!!

Ingredients

• 200g granulated sugar
• 50g butter (I like to use salted)
• 1 ripe pineapple (peeled, cored and sliced)
• 5 star anise
• 320g (packet size) of all butter puff pastry, ready rolled

Method

1. Place sugar, along with 50ml water in oven proof 20cm heavy pan. Allow water to totally absorb into sugar
2. Put over moderate heat on hob and allow to caramelise to an amber colour (see pic) remembering it will still darken a little from residual heat when removed from hob
3. Add butter and stir till blended.
4. Arrange pineapple rings and star anise on caramel and allow to cool
5. Heat oven to 180c
6. Take puff pastry and roll a little to fit the pan.  Place on top of fruit tucking the edges under to form a saucer like base.  Make a few slots in pastry to allow steam to escape
7. Bake in oven for 25-30 mins till pastry is brown and crisp
8. Allow to cool for 10 mins and then run knife round edge before turning out onto rimmed plate

TIP:  As this tarte is best served warm, if you wish to serve it later on, leave tarte in tin and very gently warm through before turning out   This way the pastry will remain crisp