My household is a big consumer of pineapple. My husband doesn’t tire himself of having pineapple for breakfast every morning. Because already cut pineapple is 3 times the price of one full pineapple, I always buy one to two pineapples every week. They ripen while we eat the ripe ones from the previous week.
This week though, one of the pineapples wasn’t very sweet 😢. I was bummed but immediately remembered what my dad used to say: “In life, there’s no problems, there’s only solutions!” 😎
I put my thinking cap on and voilà: Mini Pineapple Tatin Tarts! The caramel is what brings the needed sweetness to the pineapples. Now, not only I have a solution, but a delicious one! The beauty of tatin tarts (upside down tart) is that it doesn’t require much ingredients: sugar and butter for the caramel, the fruit and the crust. Too simple? I agree but it doesn’t have to be complicated to be good! Enjoy!
Preheat the oven to 400 °F/200 °C. Take one of the tart pans and cut out each pastry.
In a large pan, make a caramel with the sugar, butter and water on medium high heat. Once the caramel color is dark gold and thicken (make sure it doesn't burn), add the pineapple chunks and the rum and cook for about 5 minutes. Let it cool.
Place your tart pans on a baking sheet. Lay your pineapple at the bottom of each tart pan and cover with the caramel. If your caramel seem a little too thin, thicken it over medium high heat for a minute or so.
Cover each tart with the puff pastry and cook for about 25 minutes until the pastry is cooked and golden brown. Invert each tatin on a plate, decorate with the shredded coconut and enjoy as is or with coconut ice-cream.
If, like me, you are using tart pans with removable bottoms, you might want to line them with parchment paper to slow down the caramel drippings.