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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Courtesy of Ready Steady Cook with Chef Kevin Woodford, from the BBC. UPDATED . 06/02/07 made this again the other night(with the help of a few friends)and added Puerto Rican rum and a pinch of allspice, and nutmeg. Add these while sautéing the pineapple at the beginning of the recipe. Turned out fantastic. Ingredients:
1 ounce unsalted butter |
1/2 fresh pineapple, peeled, & cut into chunks, & 'eyes' removed |
1 pinch soft brown sugar |
1 pinch ground cinnamon |
1 tablespoon honey |
6 ounces puffed pastry dough, thawed according to mfg's directions |
1 -2 tablespoon toasted & slivered almonds |
Directions:
1. Preheat oven to 425ºF.
2. Gently melt the butter in a small ovenproof frying pan and sauté the pineapple with the sugar and cinnamon for 3-4 minutes.
3. When the pineapple begins to color, add the honey and heat for 1-2 minutes more.
4. Line the pan with rolled puff pastry, trimming the edges to fit.
5. Bake in oven 10-12 minutes or until golden.
6. Remove the tatin from the oven and turn onto a serving plate.
7. Sprinkle with almonds and enjoy!
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