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Easy rum flambéed pineapple tarte tatin

This Easy Rum Flambéed Pineapple Tarte Tatin features caramelised pineapple, buttery puff pastry, and a fiery rum finish. A decadent, tropical-inspired dessert and a twist on a classic. 

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Course: Dessert
Cuisine: French

Ingredients

  • 250 grams sheet all-butter puff pastry thawed in the fridge to room temperature
  • 50 gram butter
  • 2 medium pineapples tops and bottoms trimmed, skins cut off
  • 1/2 cup palm sugar or demerara sugar
  • 80 ml dark rum
  • 1 tsp vanilla or the seeds from a vanilla pod
  • coconut cream fresh cream or vanilla ice cream to serve

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F
  2. Cut the flesh off the pineapple core to make about 1.5cm slices. Melt the butter in a large (wide) non-stick frying pan until bubbling. Add the sliced pineapple along with the sugar and let it simmer. This will take about 3 minutes.
  3. Add the rum and ignite this with a flame. Allow the alcohol to cook off and the flames to die down. Add the vanilla extract. Cook for a further 2 minutes or so. You want the syrup to start thickening and the pineapples to be firm but cooked through.
  4. When ready, empty the fruit and syrup into a sealed cake tine, or smaller frying pan (skillet). I have a 24cm shallow stainless steel pan that is perfect for tartin (pictured above). Arrange the pieces to cover the entire surface of the pan. There may be some overlap. Place the chilled square of puff pastry on top and stretch it to cover the surface, tucking in an excess pastry at the corners.
  5. Bake in the oven for 20-25 minutes and until the puff pastry is golden brown. I like to cool this to room temperature before tipping it out onto a flat plate. You may need to run a spatula around the inner rim of the tartin to loosen it.

Notes

  • Storage Instructions
  •  
  • How to whip coconut cream to serve:
  • To whip coconut cream, simply whisk a tin of coconut cream until it is in soft peaks. it doesn't whip up very stiffly like cream. I added 2 tablespoons of icing sugar to the cream to sweeten it slightly and added a few drops of vanilla extract for additional flavour.
  • If you want to leave the alcohol out, simply do so and skip the flambee stage.
  •  
  • Short-Term (Up to 1 Day): Best enjoyed fresh, but you can store leftovers at room temperature, loosely covered, for up to 12 hours.
  • Medium-Term (Up to 3 Days): Store in an airtight container in the refrigerator. Reheat gently in a low oven (150°C/300°F) for 5–10 minutes to restore crispness  
  • To whip coconut cream, simply whisk a tin of coconut cream until it is in soft peaks. it doesn't whip up very stiffly like cream. I added 2 tablespoons of icing sugar to the cream to sweeten it slightly and added a few drops of vanilla extract for additional flavour. If you want to leave the alcohol out, simply do so and skip the flambee stage.