James Martin Pineapple Tarte Tatin

If you love a classic tarte Tatin but want something a little brighter, this James Martin pineapple tarte Tatin is the one to bake. Juicy pineapple caramelises into a glossy, buttery topping, while the puff pastry turns crisp and flaky underneath once it’s flipped. It’s a confident, dinner-party dessert that’s still totally doable for a home baker. Total time is about 1 hour, including a short rest before turning out.

Ingredients

For the caramelised pineapple

• 1 large ripe pineapple (about 900g whole), peeled, cored, and sliced into 1cm-thick rings or half-moons
• 120g caster sugar
• 60g unsalted butter, diced
• 1 tsp vanilla extract (or the seeds from 1/2 vanilla pod)
• 1 tbsp dark rum (optional)
• Finely grated zest of 1 lime
• Pinch of sea salt

For the pastry

• 320g all-butter puff pastry (ready-rolled sheet), chilled
• 1 tbsp plain flour, for dusting

To serve (optional, but recommended)

• Crème fraîche, clotted cream, or vanilla ice cream
• Toasted coconut flakes or chopped toasted pistachios

How to Make James Martin Pineapple Tarte Tatin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry browns properly.
• Prep the pineapple: Peel and core the pineapple, then slice into 1cm-thick rings or half-moons. Pat the pieces dry with kitchen paper. This small step helps the caramel stay glossy instead of turning watery.
• Make the caramel: Place a 24cm ovenproof frying pan (or tarte Tatin tin) over a medium heat. Sprinkle in the caster sugar in an even layer and let it melt without stirring. Once it’s mostly melted, swirl the pan gently until you have a deep amber caramel.
• Finish the caramel: Add the butter carefully (it will bubble). Stir until smooth, then mix in the vanilla, lime zest, salt, and rum if using. Take the pan off the heat.
• Arrange the pineapple: Lay the pineapple slices snugly over the caramel. Pack them in tightly because they shrink slightly as they cook. If you have smaller pieces, use them to fill any gaps.
• Add the pastry: Lightly flour your worktop and roll the puff pastry just enough to fit the pan with a little overhang. Lay it over the pineapple and tuck the edges down around the fruit. Cut a small X in the centre to let steam escape.
• Bake: Bake for 30 to 35 minutes, or until the pastry is puffed and a deep golden brown. If your oven runs cool, give it another 5 minutes so the base crisps properly.
• Cool briefly: Remove from the oven and let the tart stand for 10 minutes. This thickens the caramel slightly and makes turning out cleaner.
• Turn out and assemble: Place a large serving plate over the pan, then (using oven gloves) confidently flip it over in one motion. Lift off the pan. If any pineapple sticks, just place it back on top while everything is still warm and sticky.

Tips

How do I stop the pastry from going soggy?

Make sure the tart bakes long enough for the pastry to turn properly golden. Also pat the pineapple dry before it goes into the caramel, and always cut a small steam vent in the pastry.

What if my caramel turns grainy or crystallises?

Try not to stir while the sugar is melting. Use gentle pan swirls instead. If you see sugar crystals on the side of the pan early on, brush them down with a barely damp pastry brush.

How do I flip a tarte Tatin without it falling apart?

Rest it for 10 minutes, then flip while still warm. Too hot and the caramel can run; too cold and it can stick. Use a plate that’s larger than the pan, and keep your hands protected with thick oven gloves.

Can I use tinned pineapple instead of fresh?

Yes, but drain it very well and pat it dry thoroughly. Tinned pineapple contains more liquid, so keep the caramel on the darker side of amber to concentrate the flavour.

Serving Suggestions

• Serve warm with vanilla ice cream and a pinch of flaky sea salt.
• Add a spoon of crème fraîche for a tangy contrast to the caramel.
• Finish with toasted coconut flakes for extra crunch.
• Pair with strong coffee or a small glass of dark rum.

Storage

Room Temperature

Keep loosely covered at cool room temperature for up to 1 day. The pastry will soften slightly, but it still tastes wonderful.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. For the best texture, rewarm slices in a 180°C oven for 8 to 10 minutes to re-crisp the pastry.

Freezing

You can freeze it, but the pastry will lose some crispness. Freeze slices on a tray until firm, then wrap well and freeze for up to 1 month. Thaw overnight in the fridge and warm through in the oven.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 52 g
• Protein: 4 g
• Fat: 18 g
• Saturated fat: 10 g
• Sodium: 220 mg

Disclaimer: Nutrition values are estimates and will vary depending on the pastry brand, pineapple size, and serving portion.

FAQs

James Martin Pineapple Tarte Tatin

Recipe by Milli RoseCourse: DessertCuisine: French, BritishDifficulty: Medium

Servings

8

slices

Prep time

20

minutes

Cooking time

35

minutes

Total time

60

minutes

Calories

390

kcal

55

minutes

A glossy, caramelised pineapple tarte Tatin with buttery puff pastry. Warm, fruity, and perfect with ice cream or crème fraîche.

Ingredients

• 1 large ripe pineapple (about 900g whole), peeled, cored, sliced 1cm thick

• 120g caster sugar

• 60g unsalted butter, diced

• 1 tsp vanilla extract (or seeds from 1/2 vanilla pod)

• 1 tbsp dark rum (optional)

• Finely grated zest of 1 lime

• Pinch of sea salt

• 320g all-butter puff pastry (ready-rolled sheet), chilled

• 1 tbsp plain flour, for dusting

• Crème fraîche or vanilla ice cream, to serve

• Toasted coconut flakes (optional), to finish

Directions

• Preheat oven to 200°C (180°C fan). Use a 24cm ovenproof frying pan or tarte Tatin tin.
• Slice pineapple into 1cm pieces and pat dry to reduce excess moisture.
• Make caramel: melt sugar until amber, then stir in butter, vanilla, salt, lime zest, and rum if using.
• Arrange pineapple snugly over the caramel in the pan.
• Top with puff pastry, tuck edges down, and cut a small steam hole.
• Bake 30–35 minutes until pastry is deep golden and crisp.
• Rest 10 minutes, then carefully invert onto a plate while still warm.
• Serve warm with crème fraîche or ice cream.

Notes

• Pat the pineapple dry to avoid a watery caramel.
• Let the tart rest for 10 minutes before flipping so the caramel thickens slightly.
• If any pineapple sticks, lift it off and place it back on top while the caramel is still warm.