Caramelised Pineapple Tarte Tatin 

With the Women's World Cup in full swing this weekend, we're celebrating this #GoFasterFriday with a recipe from one of the participating countries.


A tasty dessert from the Ivory Coast, packed with vibrant, tropical flavour.


As one of West Africa's leading exporters of pineapples, and with a cuisine that is heavily influenced by the French, (Ivory Coast became independent from France in 1960),  I decided to adapt the traditional French 'tarte tatin' and make it with pineapple instead.


It's a very easy to make upside down tart, with a crust made of pastry.  


We all need a bit of indulgence now and then, and this delicious caramelised pineapple tarte tatin ticks all the boxes. In terms of health, it may contain sugar, and saturated fat, but the pineapple is absolutely packed with vitamin C, minerals and fibre.


Pineapple also acts as an anti-inflammatory and so makes a good post exercise recovery treat. 


Do these work in class?

The knife work involved in peeling and preparing a fresh pineapple may be a little tricky.

There are plenty of videos on You Tube to use as a guide, however, or you could cheat and use

tinned pineapple rings instead. 




 Caramelised Pineapple Tarte Tatin 


You'll need a tatin dish, or a medium, oven-proof non-stick frying pan.


  • 1 roll of shop-bought puff pastry

  • 1 ripe pineapple

  • 75g golden caster sugar

  • 50g butter

  • Squeeze of lemon juice

  • a few drops of vanilla essence

  • a star anise (optional)

  • one grind of freshly ground black pepper (optional)

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Prep time 10 mins | Cook 30 mins






  1. Peel and core the pineapple, cut into rings and then cut thse rings into halves, reserving the juices.

  2. Melt the butter in the frying pan, then add the caster sugar, the reserved juices, the vanilla, the lemon juice, the star anise and a grind of black pepper. Gently heat until the sugar dissolves. Turn the heat up and cook until the mixture becomes golden brown and caramelised.

  3. Add the pineapple pieces and stir well so that they are all coated with the caramel. Then arrange the pieces so they fit quite neatly - this is how you want them to look when you turn over the tart once the pastry has cooked.

  4. Take the sheet of puff pastry and carefully cover the pineapple and then tuck in the overhanging edges. 

  5. Transfer to the oven and bake for about 20 minutes, or until the pastry is cooked through and golden brown.

  6. If you are using a frying pan with a handle, remember to use an oven glove at all times when you remove the pan from the oven. This is the tricky bit! Place a serving plate over the pie dish/frying pan, say a quick prayer and, holding both the dish and the serving plate, quickly turn this over. Carefully remove the pie dish. Scrape out any bits left on the dish and serve, with cream or ice cream.





For more recipes,

see Go Faster Food for Kids