Puerto Rican Tarte Tatin

Recipe

Puerto Rican Tarte Tatin

Tropical Twist Tarte Tatin

4.7 out of 5

In the vibrant and flavorful Puerto Rican cuisine, we have put a tropical twist on the classic French dessert, Tarte Tatin. This delightful dessert combines the rich caramelized flavors of the original with the exotic fruits and spices of Puerto Rico. Get ready to indulge in a slice of paradise!

Jan Dec
Dessert› Tarte Tatin
European cuisine› Western European cuisine› French cuisine
Cuisine of the Americas› Caribbean cuisine› Puerto Rican cuisine

Preparation time

20 minutes

Cooking time

25-30 minutes

Total time

45-50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free butter substitute), Nut-free, Soy-free, Gluten-free (if using gluten-free puff pastry)

Allergens

Dairy (butter), Gluten (puff pastry)

Not suitable for

Vegan, Paleo, Keto, Low-carb, Egg-free

Ingredients

While the original French Tarte Tatin features apples and a buttery crust, our Puerto Rican adaptation incorporates tropical fruits like pineapple and mango. We also infuse the caramel with hints of cinnamon and nutmeg to add a warm and aromatic touch. The result is a dessert that captures the essence of Puerto Rican flavors while paying homage to the classic French dish. We alse have the original recipe for Tarte Tatin, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat: 18g (Saturated Fat: 11g)
  • Carbohydrates: 46g (Sugars: 32g)
  • Protein: 2g
  • Fiber: 2g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    In a 9-inch oven-safe skillet, melt the butter over medium heat.
  3. 3.
    Add the sugar, cinnamon, and nutmeg to the skillet. Stir until the sugar has dissolved and the mixture is caramelized and golden brown.
  4. 4.
    Carefully arrange the pineapple and mango chunks in a single layer in the skillet, covering the entire bottom.
  5. 5.
    Roll out the puff pastry sheet to fit the size of the skillet. Place the pastry over the fruit, tucking in the edges.
  6. 6.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
  7. 7.
    Remove from the oven and let it cool for a few minutes.
  8. 8.
    Place a serving plate over the skillet and carefully invert the Tarte Tatin onto the plate.
  9. 9.
    Serve warm with a scoop of vanilla ice cream on top.

Treat your ingredients with care...

  • Pineapple — Make sure to use ripe and sweet pineapple chunks for the best flavor.
  • Mango — Choose ripe mangoes that are slightly soft to the touch for a juicy and sweet taste.
  • Puff pastry — Thaw the puff pastry according to the package instructions to ensure it rolls out easily.

Tips & Tricks

  • To prevent the caramel from burning, keep a close eye on it while it's cooking.
  • Serve the Tarte Tatin warm for the best taste and texture.
  • If you don't have an oven-safe skillet, you can transfer the caramelized fruit to a baking dish before adding the puff pastry.

Serving advice

Serve the Puerto Rican Tarte Tatin warm, either directly from the skillet or inverted onto a serving plate. Top each slice with a scoop of vanilla ice cream for a delightful contrast of flavors.

Presentation advice

For an elegant presentation, drizzle some extra caramel sauce over the Tarte Tatin before serving. You can also garnish it with a sprinkle of powdered sugar and a few fresh mint leaves.

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