Niall McKenna's Individual Pineapple Tart Tatin


(Serves 4)

  • 1 tin pineapple rings
  • 1 roll puff pastry, cut into disks (size of ramekins)
  • 150g Demerara Sugar
  • 30g butter
  • 2 tbsp rapeseed oil


Preheat your oven to 190C.

Place the sugar into a pan on a medium heat, letting the sugar melt into a golden colour. Then add in the butter and cream, combining thoroughly. Once combined, leave to the side to cool.

To prepare the pineapple, put the oil in a pan and bring to a high heat. Place the pineapple rings into the pan and cook on one side until golden.

Take the ramekins and place the caramel into the bottom of the dish with the pineapple on top, topping off with the pre-cut puff pastry. To let out the steam whilst cooking, make a small incision in the top of the pastry. Pop into the oven to bake for 15 minutes.

Once the time has passed, remove from the oven and turn onto plates, serving with creamy vanilla ice-cream.

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