LET’S do the TWIST
Pineapple & cardamom tarte Tatin
SERVES 6 // PREP + COOK TIME 1 HR (PLUS COOLING, CHILLING, STANDING)
One of the benefits of upside-down cakes and tarts is that, because the fruit sits on the base where the heat is highest, the sugary juices caramelise, adding a wonderful depth of flavour. Use a cast-iron frying pan for this recipe.
1 medium ripe pineapple
(1.25kg)
90 gm butter, coarsely chopped
165 gm (¾ cup firmly packed) brown sugar
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
Pinch ground cloves
Whipped cream or ice-cream, to serve
PASTRY
225 gm (1½ cups) plain flour
1½ tbsp caster sugar
125 gm chilled unsalted butter, coarsely chopped
1 egg, lightly whisked
1 tbsp iced water
1 For the pastry, process flour, sugar and butter until mixture is crumbly. Add egg and water, processing until large clumps start to form. Turn out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
2 Preheat oven to 200°C. Line a 26cm heavy-based ovenproof frying pan with baking paper.
Trim top and
