Pineapple tart tatin

Thank you to everyone who attended our fabulous Parisian supper at the lovely Parc Franglaises in Beckenham last month. We loved meeting so many new people and hope you enjoyed the night? Thanks again to our sponsors Picture Partnerships for providing the after dinner coffees and macarons (how good were they?!), and don't forget to quote 'The Cooking Shed' to receive a half price studio photoshoot session.

As promised, here's the recipe for the deliciously simple pineapple tart tatin that Regan demonstrated on the night.

We hope to see you again very soon on our next private supper nights at The Chancery in Beckenham, where Regan (winner of BBC1's 'Yes Chef!' 2016), and Jane Beedle (2016 GBBO finalist), will be cooking up a Thai inspired menu. Click here to book your tickets

Pineapple tart tatin

Ingredients:

1 pineapple sliced in to chunks

90g caster sugar

2 tbsp of water

1 tbsp of salted butter

300g of puff pastry

1 beaten egg

Method: 1. In a small frying pan that can go in the oven, add the sugar, water and butter – melt on a medium heat then turn the heat up to boil the sugar mix until it turns brown

2. Carefully arrange the chunks of pineapple in the caramel ( the caramel is VERY hot!) so that they cover the base of the pan.

3. Roll and position the pastry over the top of the pineapple, tuck in the sides

4. Brush the pastry with the egg then transfer to the oven and cook for 25 minutes or until the pastry is completely cooked and a nice golden colour on top

5. Carefully turn out the tart on to a plate so pineapple is facing up

6. Leave to cool for 10 minutes to let the caramel firm up and then slice and serve with a beaten mix of grand marnier, icing sugar and mascarpone cream.

(Picture courtesy of Picture Partnership)

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