I drained the liquid from a can of canned pineapple and measured out 130 ml, added lemon juice and stirred. I cut the pineapples into small pieces of 2 cm. Lightly grease the bottom and sides of the mold with butter and sprinkle with flour. Please note that the mold must be solid (not split) and preferably with high sides so that the caramel does not run away during baking. I used a mold with a non-stick coating, diameter 22 cm, height 4 cm. You can take a larger mold, optimal diameter 22-25 cm, height 5-6 cm, the main thing is that the caramel does not leak onto the baking sheet and does not burn in the future .
I waited for the sugar to dissolve and put pineapple pieces into the caramel and poured in the rum.
Simmer for another 7-10 minutes over medium heat. Excess moisture should leave the pan and the alcohol should evaporate, the caramel should become thicker and darker. All this time, you can gently stir the pineapples with a spatula, but it’s better to just turn the pan in the air.
I poured the hot pineapple mixture into the mold and spread it in an even layer.
Turned on the oven to preheat to 180 degrees. For the dough, beat soft butter (it should melt to room temperature, you need to remove it from the refrigerator in advance) with sugar, then add eggs one by one, continuing to beat. Pour in the pineapple-lemon syrup and whisk everything well again.
In a separate container, combine the sifted flour, baking powder and salt. Gradually introduced the flour mixture into the dough. The consistency should be slightly thicker than that of pancakes.
Carefully poured the dough onto the pineapple mass, leveled it with a spatula and gave the pan a good tap on the table to release all the excess air.
I sent the form to the oven, preheated to 180 degrees, on a medium level, without convection. Cooking time: 30-40 minutes (do not open the oven door for the first 25 minutes to prevent the cake from falling off). We check the readiness with a wooden skewer; it should be dry.
Hot tarte tatin must be turned over immediately before the caramel sets. Never leave the cake to cool in the pan, otherwise the caramel will harden and the cake will stick to the bottom. To remove the tarte tatin, cover the pan tightly with a flat plate and tip it upside down. ATTENTION! The caramel is liquid and very hot, so be extremely careful not to burn yourself!
This is such a wonderful pineapple upside down cake, it is soft, tender and fragrant, with a caramel crust.
Let it cool for 7-10 minutes, after which you can brew tea. It's delicious served as a warm piece of pie with a scoop of ice cream, topped with chocolate topping and garnished with fresh mint. Enjoy your tea!
This is a very unusual tart with a very exotic taste. And no wonder: the top is caramelized pineapple with vanilla, and the filling is coconut cream. Interesting combination? A sand base with the addition of almond flour perfectly completes this ideal picture =)
I took this recipe from the Laduree book that was once given to me. I don’t cook using it very often, but the desire to make this tart has been brewing for a very long time. I’ll warn you right away: it doesn’t cook quickly at all, because... It takes time to keep the dough in the refrigerator + caramelizing the pineapple takes 2 hours. I would advise preparing the dough and pineapple in advance, and on day X, make the cream and finish the tart.
And yet, despite all the hours that I spent preparing this dessert, I was extremely pleased with the result: a very unusual taste that will not only pleasantly surprise, but even delight those who try it! =)
Ingredients:
100g unsalted butter (very cold)
1 egg
170 g flour
55 g powdered sugar
15 g almond flour
a few drops of vanilla extract (optional)
+ pinch of salt
Preparation:
Cut the butter into small pieces, mix with powdered sugar and rub with a wooden spatula until smooth. Then add, one at a time, the remaining ingredients, mixing thoroughly after each: salt, vanilla extract, egg and flour. Mix and knead the dough, but only until it becomes homogeneous. Then form it into a ball, wrap it in cling film and put it in the refrigerator for at least 2 hours. Ideally, leave it for 12 hours.
Before using, remove it from the refrigerator and roll it out on a floured surface to 2mm thick. Place in the refrigerator for an hour. Then transfer the dough into the mold, compact it and cut off the excess from the edges. Place back in the refrigerator for an hour.
Ingredients:
250 ml whipping cream (35-38% fat)
80 g unsalted butter
1 egg
100 g sugar
100g coconut flour (or very finely ground coconut)
10 g corn starch
1 tbsp rum
Preparation:
Place a deep bowl and a mixer whisk in the freezer.
Cut the butter into cubes, place in a saucepan and melt in a water bath. Add all ingredients, one at a time: sugar, coconut flour, starch, egg and rum. To stir thoroughly.
Take a bowl out of the freezer, pour the cream into it and beat it until stiff peaks form. Add the coconut mixture to them and mix gently until smooth. Store in refrigerator until use.
Caramelized pineapple
Ingredients:
1 fresh pineapple
1 vanilla pod
200 ml water + 4 tbsp
125 g sugar
1 orange (130 ml freshly squeezed juice)
1 tbsp rum
Preparation:
Cut the vanilla pod in half lengthwise. Clean out all the seeds and place them together with the pod in a small saucepan, add 4 tablespoons of water. Bring to a boil and remove from heat. Cover with a lid and leave for 15 minutes.
Wash the pineapple, cut off the bottom and top. Place it vertically and carefully cut off the peel so that the flesh remains clean, without “stars” and seeds.
Cut the peeled fruit vertically into two parts, cut each half lengthwise into 3 more equal parts. Remove the hard part from the core of each of them. Set the pineapple aside.
Cut the orange in half and squeeze out the juice. Strain through a sieve if there is a lot of pulp. Set aside.
Pour sugar into a dry frying pan, place over medium heat and cook, stirring, until it begins to melt and darken. Then carefully begin adding water, adding it little by little and stirring each time. Thus, enter the entire 200 ml. The mixture should be amber in color.* Remove from heat, add vanilla water with seeds (remove the pod first), rum and freshly squeezed orange juice.
*The sugar may clump together into a white solid at some point during the addition of water. Just keep heating the mixture and adding water, stirring constantly. Gradually the sugar will begin to melt and dissolve in the liquid.
Preheat the oven to 160 C or 325 F.
Place the chopped pineapple in a baking dish with high sides and pour sugar syrup over it.
Place in the oven for 1 hour and 45 minutes. Turn the pineapple slices over from time to time so that all sides are soaked in syrup. Cool the finished pineapple in the mold, then cut each block into thin small pieces, 5 mm thick.
Preheat the oven to 160 C or 325 F.
Fill the mold with the dough with cream, distribute evenly and level the top. Place half of the chopped pineapple on top.
Place the pan in the oven and bake for 45-50 minutes, until golden brown. Cool the finished tart in the pan, then transfer to a plate and garnish with the remaining pineapple. Serve chilled with a scoop of vanilla ice cream. Enjoy!
Step-by-step recipe for pineapple tarte tatin from Jamie Oliver with photo.
- National cuisine: home kitchen
- Type of dish: Baking and desserts
- Recipe difficulty: Simple recipe
- Preparation time: 12 minutes
- Cooking time: 1 hour
- Number of servings: 8 servings
- Calorie Amount: 264 kilocalories
A simple recipe for homemade pineapple tarte tatin from Jamie Oliver with photos and step-by-step description of preparation. Easy to prepare at home in 1 hour. Contains only 264 kilocalories.
Ingredients for 8 servings
- Pineapple 1 piece
- Chicken egg 2 pieces
- Wheat flour 225 g
- Brown sugar 250 g
- Baking powder 1 tablespoon
- Rum 50 ml
- Butter 225 g
- Lime 1 piece
Step by step
- Peel and core the pineapple and cut off a 450g piece.
- From the remaining part, cut a piece of about 150 grams and puree it in a blender by punching the pineapple in a blender at maximum speed with adding the juice of 1 lime.
- Cut the pineapple into thin semicircles about 0.5 cm thick, and then cut the semicircles into 2 cm pieces.
- Melt 150 grams of butter in a frying pan and add 150 grams of sugar while stirring constantly.
- Once the sugar has completely dissolved, add the pineapple and fry until the pineapple caramelizes and turns golden brown (if you are using canned pineapple, then simmer it for about 10 minutes, if you are using fresh, then longer - about 20-25 minutes) . Add rum 5 minutes before the end of pineapple stewing.
- Grease the sides and bottom of a baking dish with removable sides with a piece of butter and sprinkle with flour.
- Pour the pineapple mixture into the pan and smooth it out using a spatula.
- Preheat the oven to 180 degrees.
- For the dough, mix butter at room temperature with the remaining butter and with the mixer running, add two eggs.
- Mix well with a mixer and pour in 150 ml of pineapple puree.
- Mix again and add flour and baking powder while stirring constantly.
- Gently pour the dough onto the pineapple mixture and smooth it out using a silicone spatula.
- Bake for 30-40 minutes depending on the size of the pan and the thickness of the dough layer.
- Check doneness with a toothpick.
- Cool for 10 minutes before serving.
- Carefully remove the sides of the pan and invert the pineapple onto a plate.
Original recipe for canned pineapple. If you are using canned pineapple, replace the pineapple puree with the juice from the canned pineapple, pouring it into a separate container. Jamie Oliver App for iPad
We will prepare everything you need
Cooking caramel
In a frying pan, melt butter
add sugar evenly (brown sugar is often used for caramel, but I always used regular white)
do not stir!
Wait until the sugar dissolves and until it begins to change color slightly. After this, you can start to lightly mix the sugar with a teaspoon.
This is the color the caramel should be) Be careful, it can burn very easily!
Next, you need to act quickly, because our caramel hardens very quickly, so I recommend preparing the mold and pineapples in advance
Place a sheet of parchment paper on the bottom of a non-split pan (mine is 20 cm in diameter, you can use 22 cm) (this step is optional, but when you turn the cake over, it will make your task much easier). Then pour the caramel and start planting pineapples in it, pressing them lightly so that the pineapples are covered with caramel on both sides
In this way
Preparing the dough:
Beat soft butter and sugar a little
Continuing to beat, add the eggs one by one and mix well. Then pour in the pineapple syrup and mix everything well again.
In a separate container, mix flour, baking powder, salt. Gradually sift the flour mixture into our dough
This is the consistency the dough should be like for aladushki, add more or less flour if necessary
Pour the dough into the mold. Place in an oven preheated to 180 degrees for 50 minutes. After 25 minutes, I used the fan mode, because the cake begins to slightly burn on top.
Remove the cake from the oven and leave to cool for 7 minutes
Then invert the pie onto a plate. If desired, dust the cake with powdered sugar.
This is such a handsome guy! Don't be put off by its darkish color
it tastes amazing! you will never regret making it! Here's a pie - "just pineapples and inside out cake"))
Cooking instructions
1 hour Print
1. Peel and core the pineapple and cut off a 450g piece. Crib How to cut a pineapple
2. Cut a piece of about 150 grams from the remaining part and puree it in a blender by punching the pineapple in a blender at maximum speed with the addition of 1 lime juice. Blender tool Any blender can handle turning soup into puree. Be it Braun, or Bosch, or Kitchen Aid. This is still not grinding ice. The main thing is that the jug is glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to make puree directly in the pan. But the editors of the Afisha-Food magazine give preference to those with jugs. Their results are more tender.
3. Cut the pineapple into thin semicircles about 0.5 cm thick, and then cut the semicircles into 2 cm pieces. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.
4. Melt 150 grams of butter in a frying pan and add 150 grams of sugar while stirring constantly. Tool Cast iron frying pan The crust on cast iron turns out right away, it holds and releases heat perfectly, so it copes with stewing, simmering and other long-term tasks perfectly. Modern ones (for example, French Le Creuset) differ from Soviet cast-iron frying pans in that their inner surface is covered with enamel, which means they do not need to be calcined.
5. Once the sugar has completely dissolved, add the pineapple and fry until the pineapple caramelizes and turns golden brown (if you are using canned pineapple, then simmer it for about 10 minutes, if fresh, then longer - about 20-25 minutes). Add rum 5 minutes before the end of pineapple stewing.
6. Grease the sides and bottom of a baking dish with removable sides with a piece of butter and sprinkle with flour.
7. Pour the pineapple mixture into the mold and smooth it out using a spatula.
8. Preheat the oven to 180 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
9. For the dough, mix butter at room temperature with the remaining butter and with the mixer running, add two eggs. Mixer tool It is convenient to beat egg whites, as well as knead other substances like minced meat or dough, not by hand (as this requires effort and time), but using a mixer like a KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor.
10. Mix well with a mixer and pour in 150 ml of pineapple puree.
Loading...