Spiced pineapple tarte tatin

  • serves 6
  • Easy

Our best pineapple Tatin tastes divine and looks impressive on the dinner table. A twist on traditional upside-down apple Tatin, this recipe adds spice with star anise and cinnamon. Serve with vanilla ice cream on the side.



  • puff pastry 500g block, rolled out to the thickness of a £1 coin
  • pineapple 1 small, peeled and sliced into 6 2cm-thick rings
  • caster sugar 70g
  • unsalted butter 35g
  • star anise 1, ground in a pestle and mortar
  • ground cinnamon ½ tsp


  • Step 1

    Cut 6 circles of pastry (about 10cm) to fit mini tart tins. Chill. Line the tins with baking paper. Heat the oven to 180c/fan 160c/gas 4. Core the pineapple.

  • Step 2

    Heat the sugar gently in a pan until it turns a light caramel colour, shake the pan while it melts but don’t stir, or it will crystallise. Take off the heat and stir in the butter, star anise and cinnamon. Divide between tins, put a slice of pineapple on each and bake for 10 minutes.

  • Step 3

    Top each with a pastry circle, prick with a fork and bake for 20 minutes. Cool for 5 minutes only, turn out and serve.

Nutritional Information

  • Kcals 443
  • Carbs 53.5g
  • Protein 5.2g
  • Fat 24.6g
  • Salt 0.66g
  • Saturates 10.8g
  • Fibre 1.2g