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Upside-down pineapple tarts

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 600g pineapple, peeled, cored, coarsely chopped
  • 80g (1/2 cup) brown sugar, lightly packed
  • 20g chilled unsalted butter, chopped
  • 2 sheets frozen puff pastry, thawed
  • Double cream or vanilla ice-cream, to serve


  • 1
    Place pineapple in a non-stick frying pan over medium-high heat. Cook, turning occasionally, for 3 minutes or until slightly browned. Add the sugar and butter. Cook, stirring occasionally, for 3 minutes or until syrupy.
  • 2
    Divide pineapple and syrup among four 10cm ceramic fluted pie dishes. Set aside for 10 minutes to cool slightly.
  • 3
    Preheat oven to 180°C. Cut four 13cm discs from the pastry. Place on top of the pineapple, pleating and folding in the edges. Place on a baking tray. Bake for 15-20 minutes or until the pastry is golden. Turn onto plates. Serve with cream or ice-cream.

Source: taste.com.au


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