This exotic James Martin Pineapple Tarte Tatin is made with juicy pineapple rings, rich butter, golden caramel, and a surprising twist of cracked black pepper. This recipe creates a vibrant, tropical dessert where the sweetness of the fruit and toffee is perfectly balanced by the gentle heat of the pepper, all baked under a crisp puff pastry lid. It is a sophisticated, quick dessert that brings a taste of the Caribbean to your dinner table in just 20 minutes.
Try More Recipes:
- James Martin Christmas Cake
- James Martin Sticky Toffee Pudding
- James Martin Chicken And Leek Pie Recipe
Why You Will Love This Pineapple Tarte Tatin Recipe:
- The Black Pepper Surprise: It sounds strange, but adding crushed black pepper to caramel is a game-changer. The subtle heat cuts through the intense sweetness of the sugar and pineapple, adding a sophisticated warmth that makes you want another bite.
- Ready in 30 Minutes: Unlike a traditional apple tatin which requires slow-cooking the fruit, pineapple is ready to go. You can have this impressive dessert prepped and baked in half an hour.
- Tropical Comfort: It combines the freshness of tropical fruit with the cozy warmth of British toffee pudding. It feels summery but is comforting enough for winter.
- Individual Portions: Making 4 individual tarts instead of one big one looks incredibly elegant. Plus, everyone gets their own perfectly round, golden pastry crust—no fighting over the corner piece!
- Two Sauces in One: The recipe is clever—it uses the caramel left in the pan to make a second cream toffee sauce. You get a sticky glaze on the tart and a pourable sauce for the plate.
James Martin Pineapple Tarte Tatin Ingredients
For the Tarts:
- 100g all-butter puff pastry
- 100g pineapple rings (canned or fresh), thoroughly drained on kitchen paper
- 100g caster sugar
- 25g butter
- Black pepper (whole peppercorns, to be crushed)
For the Sauce & Serving:
- Cream (double or heavy cream) for the sauce
- Vanilla ice cream
How To Make James Martin Pineapple Tarte Tatin
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the pastry: Roll out the puff pastry on a lightly floured surface. Using a cutter or a small plate as a guide, cut out 4 circles, each approximately 6–8 inches in diameter (slightly larger than your moulds). Use a sharp knife to prick small air holes in the pastry circles.
- Make the pepper caramel: Place a pan over medium-low heat and add the caster sugar. Cook gently without stirring until the sugar melts into a golden caramel. Add the butter and swirl to mix. Crush the black peppercorns and stir them into the hot caramel.
- Assemble the moulds: Carefully pour the hot pepper caramel into the bottom of 4 individual pastry moulds or tart tins. Place two pineapple rings on top of the caramel in each mould.
- Make the cream sauce: (Note: The recipe implies using leftover caramel from the pan for this step). With the caramel remaining in the pan, pour in a splash of cream. Stir gently over low heat until it forms a smooth toffee sauce. Set aside.
- Add the pastry lid: Place the pastry circles on top of the pineapple in the moulds. Tuck the edges of the pastry down the sides of the tins to snuggle the fruit in.
- Bake: Bake in the preheated oven for 15 minutes until the pastry is puffed, golden brown, and crisp.
- Serve: Turn the tarts out onto plates (pastry side down, pineapple side up). Drizzle the reserved caramel cream sauce around the plate and top the hot tart with a scoop of vanilla ice cream.
Recipe Tips
- Dry the Pineapple: Whether using fresh or canned pineapple, moisture is the enemy of caramel. Pat the rings very dry with kitchen paper before adding them to the hot sugar, otherwise, the caramel will become watery and thin.
- The Pepper Twist: Don’t be scared of the black pepper. It doesn’t make the dessert “spicy” like a curry; instead, the heat cuts through the intense sugariness of the pineapple and caramel, adding a sophisticated, grown-up flavor profile.
- Watch the Sugar: Melting sugar can go from golden to burnt in seconds. Keep the heat medium-low and do not walk away. If it smells bitter, start over.
- Tucking is Key: When you place the pastry over the fruit, use the back of a spoon to tuck the edges down inside the rim of the mould. This creates a “cup” shape when flipped, holding all the delicious juices on top of the tart.
What To Serve With Pineapple Tarte Tatin?
This dessert is rich, sweet, and warm, so it needs cold, creamy elements to balance it out.
- Vanilla Ice Cream: The temperature contrast is essential. The melting ice cream creates a sauce of its own.
- Rum Cream: For an extra Caribbean kick, stir a teaspoon of dark rum into some whipped cream to serve alongside.
- Coconut Sorbet: If you want to lean into the tropical theme, a scoop of coconut sorbet pairs beautifully with the pineapple.
How To Store Leftovers Pineapple Tarte Tatin?
- Refrigerate: These individual tarts are best eaten immediately. If you have leftovers, remove them from the moulds and store them in an airtight container in the fridge for up to 2 days.
- Freeze: Do not freeze these tarts the pineapple has a high water content which will make the pastry soggy upon thawing.
How To Reheat Leftovers Pinapple Tarte Tatin?
Important Rule: Just like the other tatin recipes, the enemy is moisture. The juicy pineapple sits on top of the pastry (once flipped), so the crust can become soft quickly. You need dry heat to crisp it back up. Avoid the microwave.
1. The Oven Method (The Best Result) :
- Preheat: Set your oven to 350°F (180°C).
- Place: Put the tarts on a baking sheet lined with parchment paper.
- Bake: Heat for 8 to 10 minutes.
- Check: The pineapple should be glossy and warm.
- Rest: Let it sit for 2 minutes before serving. The caramel gets extremely hot and needs a moment to settle.
2. The Microwave Method (Only if you don’t mind soft pastry) :
- Heat: Place a tart on a plate and microwave for 30 to 45 seconds.
- Texture: The pastry will be chewy, but the pineapple will be hot and delicious.
FAQs :
Yes, fresh pineapple is excellent. Core it and slice it into rings. You may need to cook fresh pineapple in the caramel for a minute or two on the stove to soften it slightly before baking.
James Martin's Saturday Morning
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Check Price: £12.50 »No, it provides a subtle warmth rather than a spicy burn. It acts as a flavor enhancer, similar to putting salt on caramel.
Yes use a 20-22cm ovenproof frying pan. Follow the same method, arranging all the pineapple rings in the pan and covering with one large sheet of pastry. Bake for 20-25 minutes.
This happens when cold cream hits hot sugar. Put the pan back on low heat and stir gently; the hardened sugar will melt back into the liquid.
Try More Recipes:
- James Martin Christmas Cake
- James Martin Sticky Toffee Pudding
- James Martin Chicken And Leek Pie Recipe
Pineapple Tarte Tatin Nutrition Facts
Serving Size: 1 individual tart (serves 4)
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 110mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 32g
- Protein: 2g
James Martin Pineapple Tarte Tatin
Course: Dessert, Breakfast, BrunchCuisine: French, American, BritishDifficulty: Easy4
servings15
minutes15
minutes350
kcalA quick and exotic dessert from James Martin. Sweet pineapple rings are baked in a black pepper-infused caramel topped with puff pastry. Served with a rich toffee cream sauce.
Ingredients :
100g puff pastry
100g pineapple rings, dried
100g caster sugar
25g butter
Black peppercorns, crushed
Cream (for sauce) & Vanilla ice cream
Directions :
- Prep: Preheat oven to 200°C (400°F). Cut 4 pastry circles and prick holes.
- Caramel: Melt sugar to amber color. Add butter and crushed pepper.
- Assemble: Pour caramel into 4 moulds. Top with pineapple rings.
- Sauce: Add cream to remaining caramel in pan to make sauce.
- Bake: Top pineapple with pastry circles, tuck in edges. Bake for 15 minutes.
- Serve: Flip onto plates, drizzle with sauce, and top with ice cream.
