PINEAPPLE COCONUT TARTE TATIN
Steps:
- Preheat oven to 375 degrees. Position rack in bottom third of oven. Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until the sugar is melted and begins to turn a pale golden color.
- Remove the pan from the heat. Arrange the pineapple rings in layers, overlapping them slightly. Cut the butter into small pieces and scatter over the pineapple. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pineapple are nearly evaporated, about 20 minutes.
- Roll the dough and cover the pineapple according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
- Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Sprinkle the toasted coconut over the top. Let stand a few minutes to cool slightly. Cut into wedges and serve with vanilla ice cream if desired.
WARM MANGO TART TATIN ON COCONUT MERINGUE WITH PAPAYA SORBET, TANGERINE HONEY SAUCE, AND OVEN DRIED SPICED PINEAPPLE CHIPS
Steps:
- Preheat the oven to 220 degrees F.
- To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours.
- Preheat oven to 375 degrees F.
- For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce.
- When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk.
- To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature.
- To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
- Preheat oven to 200 degrees F.
- Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container.
- Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.
COCONUT CUSTARD TART WITH ROASTED PINEAPPLE
This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
- Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
- Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
- Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
- Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
- When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.
Nutrition Facts : Calories 589 calories, Fat 41 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
PINEAPPLE COCONUT HAWAIIAN TARTS
These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.
Provided by swimmer175
Categories Tarts
Time 55m
Yield 20-24 tarts, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
- Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
- In each cup, put 1 teaspoon of pineapple preserves.
- In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
- Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
- Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
- Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8
More about "pineapple coconut tarte tatin food"
PINEAPPLE TARTE TATIN - BAKE FROM SCRATCH
Web Ingredients 1 large pineapple (about 4 pounds) (1,800 grams) ½ recipe Extra Flaky Dough (recipe precedes) ⅔ cup (133 grams) granulated …
From bakefromscratch.com
Estimated Reading Time 4 mins
From bakefromscratch.com
Estimated Reading Time 4 mins
BEST PINEAPPLE TARTE TATIN RECIPE - HOW TO MAKE …
Web Oct 30, 2020 3 tablespoons unsalted butter 1/2 (99 grams) granulated sugar Pinch ground cinnamon (optional) 1/2 teaspoon fine sea salt 1 …
From food52.com
Reviews 3Servings 1Cuisine AmericanCategory Dessert
From food52.com
Reviews 3Servings 1Cuisine AmericanCategory Dessert
PINEAPPLE TARTE TATIN RECIPE - GREAT BRITISH CHEFS
Web May 12, 2015 Pineapple tarte Tatin with coconut and lemongrass ice cream by Shaun Rankin Dessert medium 4 1 hour 55 minutes This …
From greatbritishchefs.com
Category DessertTotal Time 1 hr 55 minsEstimated Reading Time 2 mins
From greatbritishchefs.com
Category DessertTotal Time 1 hr 55 minsEstimated Reading Time 2 mins
PINEAPPLE TARTE TATIN - BAKING BITES
Web Mar 9, 2011 Preheat oven to 400F. Place butter in a 10-inch oven-safe skillet over medium heat and let it melt. Add in sugar, fresh lemon juice and a pinch of salt. Pour the lemon juice around the outside of the pan to …
From bakingbites.com
From bakingbites.com
PINEAPPLE AND COCONUT TART — NICK MALGIERI
Web Mar 30, 2018 Several years ago, I experimented successfully with roasting pineapple before using it in a tarte tatin; this recipe takes the process a step further and adds some butter and sugar to enhance the …
From nickmalgieri.com
From nickmalgieri.com
GRILLED PINEAPPLE WITH COCONUT MILK | RICARDO
Web Pour the coconut milk into a bowl. On a plate, combine the brown sugar and cinnamon. Dip a pineapple slice in the coconut milk, allow the excess to drip off, and press into the brown sugar and cinnamon mixture. …
From ricardocuisine.com
From ricardocuisine.com
PINEAPPLE TARTE TATIN WITH COCONUT AND CARAMEL SAUCE - BBC
PINEAPPLE TARTE TATIN WITH COCONUT RUM ICE CREAM - BBC
Web 30 mins to 1 hour Serves Serves 2 Dietary Vegetarian Ingredients For the coconut rum ice cream 300ml/10fl oz coconut milk 200g/7oz condensed milk 300ml/10fl oz double cream …
From bbc.co.uk
From bbc.co.uk
PINEAPPLE AND BURNT CARAMEL TARTE TATIN - THE SYDNEY MORNING …
Web Feb 27, 2023 1. Preheat oven to 180C fan-forced (200C conventional). 2. Add sugar to the frying pan in a single, even layer and cook over low-medium heat, allowing the sugar to …
From smh.com.au
From smh.com.au
PINEAPPLE AND COCONUT TARTE TATIN - LEKUE.COM
Web Peel the pineapple. Cut it into slices that are 3mm thick. Place the sugar, the pineapple juice and the lemon juice in the tarte tatin mould and heat it in the microwave at 800W …
From lekue.com
From lekue.com
PINEAPPLE TARTE TATINS WITH BLACK PEPPER CARAMEL RECIPE - BBC FOOD
Web Dietary Ingredients For the tatin 110g/4oz caster sugar 20g/3½oz butter 2 rings pineapple 150g/5oz ready-made puff pastry, rolled to 5mm/¼in thick For the black pepper caramel …
From bbc.co.uk
From bbc.co.uk
PINEAPPLE, CHILLI & LEMONGRASS TARTE TATIN – REVOLUTIONARY FRENCH …
PINEAPPLE TARTE TATIN - REBEL SPATULA
Web Mar 18, 2023 Preheat oven to 375 F (190 C). Start by prepping your ingredients- grate the fresh ginger, scrape the vanilla bean, chop pistachios, make sure butter has softened, …
From therebelspatula.com
From therebelspatula.com
PINEAPPLE TART TATIN, COCONUT & LEMONGRASS SORBET - THE STAFF …
Web Jan 12, 2018 1) Boil the water and the coconut milk together with the lemongrass previously smashed on a chopping board. 2)Infuse the mix for 24 hours. 3)Pass through …
From thestaffcanteen.com
From thestaffcanteen.com
TARTE TATIN OF PINEAPPLE WITH LIME ICE… | FOOD AND TRAVEL MAGAZINE
Web Recipes Tarte Tatin Of Pineapple With Lime Ice Cream And Coconut Powder Tarte Tatin of pineapple with lime ice cream and coconut powder Serves 8 Desserts and puddings …
From foodandtravel.com
From foodandtravel.com
PINEAPPLE COCONUT TARTE TATIN - DINING AND COOKING
Web Jul 12, 2015 July 12, 2015. Ingredients. ¾ cup sugar; 2 large pineapples, trimmed, peeled, cored and cut into 1/4-inch thick rings; 4 tablespoons unsalted butter; ½ cup shredded …
From diningandcooking.com
From diningandcooking.com
PINEAPPLE TARTE TATIN WITH RUM SYRUP RECIPE - BBC FOOD
Web Serves Serves 4 Dietary Ingredients 100g/3½oz demerara sugar For the tarts 8 slices tinned pineapple, reserve the tinned syrup 320g/11½oz ready rolled puff pastry 1 free-range …
From bbc.co.uk
From bbc.co.uk
HEALTHY EATS, SWEET TREATS, FUN COCKTAILS - PINEAPPLE AND COCONUT
Web A few springtime recipes to try. Halibut Passion Fruit Ceviche. Lemon Ricotta Waffles with Mixed Berry Syrup. Easter Carrot Cupcakes with Maple Cream Cheese Frosting. …
From pineappleandcoconut.com
From pineappleandcoconut.com
PINEAPPLE TARTE TATIN - THE ART OF BAKING
Web Jun 26, 2021 A Tarte Tatin is a pastry where the fruit is cooked in caramel and then baked upside down, usually with a puff pastry crust. You can make lots of different fruit Tarte …
From theartofbaking.org
From theartofbaking.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love