Ingredients
10 slices of fresh pineapple
5-6 tablespoons
2 tablespoons of butter
2 tablespoons of lemon juice
2 tablespoon of pineapple juice
1/2 cup of grated coconut
1 sheet of puff pastry or shortcrust pastry
1 8oz container of Crème Fraîche (optional)
Así puedes prepararlo
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 until the caramel goes dark. About 4-5 minutes.
Add the butter to the caramel and mix.
Place the pineapple slices in the mould ensuring that they are tightly packed and that there are no empty spaces.
Cook in the microwave at 800W for 3 to 4 minutes.
Preheat oven to 390°F
Sprinkle coconut over the pineapple and cover it with the dough, folding the remaining ends towards the interior walls. Make small chimney-shaped cuts to allow the steam to escape.
Lower the oven to 355F and put the mould in the oven and bake for 20-25 minutes or until you can see that the dough has acquired a golden and uniform colour.
Remove from the oven, wait for about 5 minutes and remove from the mould whilst hot.
Serve with a generous spoonful of Crème fraîche.
