Pineapple Tarte Tatin
Apple Tarte Tatin is one of those classic French desserts that wows every time, even more so when you cook it on the Big Green Egg. It benefits from a very subtle smoke flavour. But try it with pineapple, it's a winner too.Tarte Tatin is much easier to make than perhaps you might think. The caramel is probably the trickiest part but it just involves patience as it makes itself. Once it's in and cooking you just need to be careful you don't leave it too long as it will go from being perfect to being burnt very quickly, I've done it.Give this one a try, you won't regret it. You can substitute in other fruit too, I also do a flat peach tarte tatin.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for a direct cook with the stainless steel grid. Set your Egg to 180°C.
- Into a non-stick pan, measure 90g of sugar and put in into the Egg to melt and caramelise. DO NOT stir it, it will crystalise. It will take about 10 mins to melt the sugar and get a lovely golden brown colour.
- Take the pan off the heat and allow it to cool a little on a flat surface.
- Now add your pineapple slices. I find 7 slices are perfect (you can treat yourself to the 8th in the tin).
- Top the pineapple with chunks of butter, these can be rough.
- Drizzle over the rum.
- Now cut a disk of the pastry to cover everything in the pan and tuck it down the edges, taking care not to burn yourself on the caramel. Cut a small cross into the middle of the pastry to allow steam to come out.
- Now pop back in the Egg to cook for 25 mins until the pastry is golden brown.
- Take the pan out and with a plate bigger than your pan, flip over the dessert to reveal your tarte tatin.
Notes
I make the Tarte Tatin in my set of Tefal Ingenio pans, they're awesome. I wouldn't be without them in my BBQ equipment store. They're also brilliant for paella and stews on the MiniMax.
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