Pineapple tarte tatin with rum syrup

Give tarte tatin a tropical twist by swapping apple for pineapple.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the tarts

  • 8 slices tinned pineapple, reserve the tinned syrup
  • 320g/11½oz ready rolled puff pastry
  • 1 free-range egg, beaten

For the syrup

To serve

To garnish