Cuban Tarte Tatin

Ingredients

While the original French Tarte Tatin uses apples, our Cuban version swaps them for juicy pineapple, adding a tropical touch. We also infuse the caramel with Cuban rum, giving it a distinct island flavor. The crust is made with a combination of all-purpose flour and cornmeal, adding a subtle corn flavor that complements the pineapple beautifully. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 1 ripe pineapple, peeled, cored, and sliced into rings 1 ripe pineapple, peeled, cored, and sliced into rings
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) Cuban rum 1/4 cup (60ml) Cuban rum
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• Vanilla ice cream, for serving Vanilla ice cream, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 42g (28g sugars)
• Protein: 2g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a 9-inch oven-safe skillet, melt the butter over medium heat. Add the sugar and cook until it caramelizes and turns golden brown.
3. 3.
   Remove the skillet from heat and carefully add the rum. Be cautious as it may splatter.
4. 4.
   Arrange the pineapple slices in a single layer over the caramel in the skillet.
5. 5.
   In a mixing bowl, combine the all-purpose flour, cornmeal, sugar, and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
6. 6.
   Sprinkle the crumb mixture evenly over the pineapple slices.
7. 7.
   Place the skillet in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the pineapple is tender.
8. 8.
   Remove the skillet from the oven and let it cool for 10 minutes.
9. 9.
   Carefully invert the skillet onto a serving plate, allowing the caramelized pineapple to become the top of the tart.
10. 10.
    Serve the Cuban Tarte Tatin warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Pineapple — Make sure to use ripe pineapple for the best flavor and sweetness. Remove any tough or fibrous parts before slicing.

Tips & Tricks

• To enhance the tropical flavors, you can sprinkle some shredded coconut over the pineapple before adding the crust.
• If you don't have an oven-safe skillet, you can use a regular skillet to caramelize the pineapple and then transfer it to a greased baking dish before adding the crust.

Serving advice

Serve the Cuban Tarte Tatin warm to fully enjoy the caramelized pineapple and the buttery crust. Top each slice with a scoop of creamy vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

To make the Cuban Tarte Tatin visually appealing, arrange the pineapple slices in a decorative pattern on top of the caramel. Dust the finished tart with powdered sugar for an elegant touch.