Pineapple and Rum Tarte Tatin with Coconut Ice Cream

Delicious old school dessert made with Just a Splash Rum and served with Coconut Ice Cream

15 - 20


20 - 25






  1. Preheat the oven to 180C. Peel and remove the core of the pineapple and cut into rings, Add the caster sugar to a heavy-based pan and place on the stove set to a medium to high heat. Allow the sugar to caramelise, and once the caramel has turned golden brown, add the Just a Splash Rum and pineapple rings then the butter to stop the sugar from burning

  2. Cook the pineapple for around 2 minutes on either side then remove from the heat. Spoon out the pineapple rings and allow to cool, keeping the caramel in the pan. Roll out the puff pastry to a 2mm thickness and cut out 4 x 15cm discs

  3. Spoon 1 tbsp of the pineapple caramel on to the bottom of 4 tart case/blini pans. Add 1 pineapple ring to each pan, then cover the pineapple with the discs of puff pastry, tucking the edges in place the blini pans in the oven and cook for 20-25 minutes, or until golden brown, remove and serve with Coconut ice cream