Pineapple tarte tatin with coconut rum ice cream

Matt Tebbutt recipe

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the coconut rum ice cream

  • 300ml/10fl oz coconut milk
  • 200g/7oz condensed milk
  • 300ml/10fl oz double cream
  • 3 tbsp white rum

For the pineapple tarte tatin

  • 60g/2¼oz unsalted butter
  • 60g/2¼oz caster sugar
  • 1 star anise
  • few twists black pepper
  • ½ vanilla pod, seeds removed
  • 1 fresh pineapple, trimmed, skin removed and cut into rings
  • 50g/1¾oz ready-made puff pastry, rolled out to ½ cm thickness

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