Pineapple Tarte Tatin

October 29, 2020
2 Ratings
Photo by Food52
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Makes one 12-inch pie
Author Notes

Tarte tatin, the classic French upside-down pie, is usually made with apples. It works with nearly any fruit, though: I’ve made them with citrus, figs, berries, pears—so many options! But I especially love it with pineapple, which caramelizes beautifully and makes a particularly great contrast to the crisp puff pastry. It’s one fruit pie I will tell you to serve warm, and it’s made all the better by a scoop of ice cream.
Erin Jeanne McDowell

What You'll Need
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Pineapple Tarte Tatin
  • 1/2 recipe Rough Puff Pastry
  • 1/2 vanilla bean, seeds scraped (optional)
  • 3 tablespoons unsalted butter
  • 1/2 (99 grams) granulated sugar
  • Pinch ground cinnamon (optional)
  • 1/2 teaspoon fine sea salt
  • 1 medium pineapple (about 2 1/2 pounds or 1.14 kilograms), peeled, quartered, cored, and cut into 1-inch-thick slices
  1. Heat the oven to 400°F with the rack in the lower third of the oven, preferably with a baking steel or stone on the rack. Have ready a 12-inch oven-safe skillet, preferably cast iron. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the puff pastry into a circle about 13 inches wide. Dock the dough all over with a fork. Use the rolling pin to gently transfer the dough and unfurl it onto the prepared baking sheet. Let chill while you work on the fruit.
  3. Melt the butter in the skillet over medium heat. If using the vanilla bean, rub the seeds into the sugar. Stir in the cinnamon (if using) and the salt. Sprinkle the sugar mixture evenly over the pan and let melt for 15 to 30 seconds. Stir to help dissolve the sugar, then continue to cook without stirring until the mixture begins to caramelize, 4 to 5 minutes. You can swirl the pan occasionally to keep the heat distributed and the mixture browning evenly, but avoid stirring it.
  4. When the mixture has caramelized, swirl to evenly coat the whole base of the pan. Turn off the heat and carefully arrange the pineapple in an even layer; be sure to pack it in as tightly as possible, evenly overlapping slightly, as it will shrink while it cooks and you don’t want too many gaps between the fruit after baking.
  5. Gently drape the pastry over the fruit, folding in a little at the edges to encase the pineapple. Transfer the pan to the oven and bake until the pastry is very golden brown, 25 to 30 minutes. Remove from the oven and let cool for 5 minutes.
  6. Invert the skillet onto a serving platter or cutting board to unmold the tarte tatin. Let cool for 5 minutes more before serving.

See what other Food52ers are saying.

  • jennm72
  • Hi11bo1dt
  • Lora Sorkin
    Lora Sorkin
  • Ameliorator
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

jennm72 November 18, 2023
This turned out wonderfully golden and delicious. I let my pineapple "dry out" on the counter for 2 hours before assembling the tart. I think this helped tremendously with excess liquid under the pastry during the baking process. Definitely different and definitely a keeper.
Hi11bo1dt November 25, 2022
Nice. Ensure you fruit is very dry otherwise soggyness will ensue.
Lora S. April 30, 2021
I'll admit, I haven't made this with pineapple, but Erin has other fruit suggestions in her book. I've made it twice now - with pears and pears + blueberries. It was great both times. Buttery, crispy, flaky crust and the fruit has just the right amount of sweetness and caramel - it's not overly gooey. The flip is nerve wracking, but I'll keep working on it.
Ameliorator January 13, 2021
Turned out beautiful---but super soggy. All that juicy fruit trapped under a lid, my puff pastry never had a chance. I think it might be smart to parcook the pineapple, as one does with apples, to drive off some of the water.