Traditionally they are prepared in a tarte tatin dish, but any frying pan with relatively steep sides that can be placed in the oven will also work well for preparing this dish.
Pineapple Tarte TatinServes: 6
50g caster sugar
4 tbsp clear honey
1 pineapple, trimmed, peeled, cored and diced
150g sweet shortcrust pastry
Method:Combine the butter, sugar and honey in an 18cm diameter heavy-based tarte tatin pan (or oven-proof frying pan). Continue cooking until the mixture turns a toffee brown, swirling the pan from time to time to help dissolve the sugar. Reduce the heat, then add the pineapple to the pan. Continue cooking for a few minutes, stirring occasionally.
In the meantime, prepare the pastry then roll out on a lightly-floured work surface to a 20cm round (about 1cm thick). Prick all over with a fork, then lay the pastry on top of the pineapple, tucking the edges into the pan.
Transfer the pan to an oven pre-heated to 200ºC (Gas Mark 6) and bake for about 18 minutes, or until the pastry is golden brown. Remove from the oven and allow to stand for a few minutes before serving.
To serve, run the blade of a sharp knife around the edge of the tart to loosen. Sit a serving plate on top of the pan and invert the tart onto this.
For more classic French recipes see the Celtnet French recipes and cookery pages.