Description

This Pineapple Tarte Tatin is a delightful twist on the classic French dessert, featuring caramelized pineapple slices baked under a golden puff pastry crust. Paired with a creamy coconut and lemongrass ice cream, it offers a tropical and aromatic contrast that enhances the caramel’s richness. Perfect for summer gatherings or an elegant dessert, this recipe combines the caramelization technique with baking to create a stunning and flavorful treat.

Ingredients

Scale

For the Tarte Tatin

1 medium pineapple, peeled, cored, and sliced into rounds or wedges
1 cup granulated sugar
4 tablespoons unsalted butter
1 sheet puff pastry, thawed

For the Coconut and Lemongrass Ice Cream

1 can (400 ml) full-fat coconut milk
1/2 cup heavy cream
2 stalks lemongrass, trimmed and crushed
1/2 cup sugar
1 teaspoon vanilla extract
4 large egg yolks

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Instructions

Preheat and prepare skillet: Preheat your oven to 375°F (190°C). Place a cast iron skillet over medium heat to prepare for caramelizing the pineapple.
Make caramel: Melt the unsalted butter in the skillet, then add the granulated sugar. Cook the mixture, stirring occasionally, until it turns a deep amber color, indicating that the caramel has formed perfectly.
Cook the pineapple: Add the sliced pineapple to the caramel in the skillet. Cook for 5–7 minutes until the pineapple is well-coated and begins to slightly soften, absorbing the caramel flavors.
Prepare the pastry topping: Roll out the thawed puff pastry if needed and trim it to fit the size of your skillet. Carefully lay the pastry sheet over the caramelized pineapple, tucking the edges inside the skillet to enclose the filling.
Vent the pastry: Use a fork or a knife to poke a few small holes in the pastry to allow steam to escape during baking, preventing sogginess.
Bake the tarte: Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the puff pastry is golden brown and puffed.
Invert the tarte: After baking, let the tarte rest for 5 minutes to settle. Then, carefully invert the skillet onto a serving plate so the caramelized pineapple is displayed on top.
Prepare the ice cream base: In a saucepan, combine the coconut milk, heavy cream, and crushed lemongrass stalks. Warm the mixture gently, then remove from heat and steep for 15 minutes to infuse the lemongrass flavor. Strain out the lemongrass.
Mix custard ingredients: In a bowl, whisk the egg yolks and sugar until smooth. Slowly pour the warm coconut and cream mixture into the egg yolks, whisking constantly to temper the eggs.
Thicken custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Then remove from heat and let it cool completely in the refrigerator.
Churn or freeze ice cream: Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions until firm. Alternatively, use a no-churn method by freezing the mixture in containers, stirring occasionally to prevent ice crystals.
Serve: Slice the warm pineapple tarte Tatin and serve with scoops of the creamy coconut and lemongrass ice cream for a perfect balance of warm caramel and cool tropical flavors.

Notes

Ensure the pineapple slices are uniform in size for even caramelization.
Use a heavy-bottomed skillet to prevent burning the caramel.
Let the tarte cool slightly before inverting to avoid burns from hot caramel.
If you don’t have an ice cream maker, the no-churn method works well—just be sure to stir the mixture during freezing to maintain smooth texture.
For a dairy-free version, substitute heavy cream with additional coconut milk or a plant-based cream.