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Pineapple and Rum Tarte Tatin with Coconut Ice Cream

Pineapple and Rum Tarte Tatin with Coconut Ice Cream

prep

20 mins

cooking

25 mins

serves

4 people

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

method

  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