PINEAPPLE TARTE TATIN ◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆ MONDAY - 8.12.2014 BY : NUR ALINAH MUHAMMAD ALI INGREDIENTS : (A) 40 GRAM CASTER SUGAR 35 GRAM BUTTER 2 STAR ANISE 1 CINNAMON STICK 1/2 TABLE SPOON LIME JUICE (B) 750 GRAM PINEAPPLE - CORED AND CUT INTO 3 CM CHUNKS (C) 1 LARGE SHEET PUFF PASTRY METHOD : PLACE A 28 CM SAUTE PAN WITH OVENPROOF HANDLE OVER MEDIUM HEAT. ADD INGREDIENTS (A) AND COOK FOR ABOUT 5 - 6 MINUTES UNTIL SAUCE STARTS TO BROWN AND THICKEN. ADD (B) AND CONTINUE TO COOK A FURTHER 6 - 8 MINUTES. REMOVE FROM HEAT AND LET COOL ABOUT 25 MINUTES. GATHER PINEAPPLE TO CENTRE OF PAN. LAY OUT THE PUFF PASTRY AND TRIM CORNERS TO FIT INTO PAN. PLACE PASTRY ON TOP OF COOLED PINEAPPLE. TUCK PASTRY AROUND EDGES OF PINEAPPLE, TOTALLY ENCASING IT. THIS WILL GIVE THE PASTRY A CARAMELISED EDGE. REFRIGERATE FOR A FURTHER 45 MINUTES. REMOVE PAN FROM REFRIGERATOR AND POKE A FEW HOLES IN THE PASTRY. PLACE PAN IN PREHEATED OVEN AT 180º - 200º CELSIUS WITH FAN ON. COOK UNTIL PASTRY PUFF UP, TURNS GOLDEN BROWN AND JUICES BUBBLE AROUND THE SIDES OF THE PAN, APPROXIMATELY 20 - 25 MINUTES. REMOVE FROM OVEN AND LET COOL COMPLETELY. CARAMEL SAUCE ◆◆◆◆◆◆◆◆◆◆◆◆◆◆ INGREDIENTS : 1/2 CUP WHITE SUGAR 1/2 CUP THICKENED CREAM METHOD : PLACE SUGAR IN A SMALL, HEAVY - BOTTOMED SAUCEPAN OVER MEDIUM - HIGH HEAT. LET COOK UNDISTURBED, UNTIL SUGAR BEGINS TO BUBBLE AND TURNS AMBER IN COLOUR. LOWER HEAT TO LOW AND CAREFULLY POUR IN CREAM, WHILE WHISKING CONSTANTLY, AS THE CREAM WILL SPATTER WHEN IT HITS THE HOT SUGAR. KEEP WHISKING UNTIL FULLY INCORPORATED. REMOVE FROM HEAT AND SET ASIDE. PLACE LARGE PLATE OVER TARTE PAN, AND CAREFULLY WITH TWO HANDS HOLDING THE PLATE TIGHT TO THE PAN, FLIP THE PAN TO RELEASE THE TARTE. SERVE DRIZZLED WITH CARAMEL SAUCE. HAPPY TARTE AND BIG HUGS!
Posted on: Mon, 08 Dec 2014 08:29:57 +0000
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