Pineapple and Star Anise Tarte Tatin
This dish is elegant enough to offer on a fancy menu, yet down to earth enough to gobble up during the weeknight. I love the way the smoky anise plays off the sweetness of the pineapple. An addition of rum-scented whipped cream takes everything over the top!
¾ cup granulated sugar, plus extra for sprinkling
1/3 cup butter
pinch of salt
1 ripe pineapple
8 star anise
1 package ready-made puff pastry
plain flour, for dusting
milk, for brushing
whipped cream, to serve (optional)
coconut rum, to serve (optional)
In a heavy-based saucepan, heat the sugar until it melts and turns golden brown. Do not stir, but swirl the pan to prevent the sugar from burning (watch closely as the sugar melts, as it can easily burn). Once caramelized, add the butter and salt to the pan, whisking as it melts to make a caramel sauce. Divide the caramel equally between the holes of mini tart pans or muffin tins and leave to cool.
Peel and core the pineapple and cut into 8 rings. Place a ring of pineapple into each hole and press a star anise into the center of each pineapple ring. Preheat the oven 400°F.
On a flour- dusted surface, roll the pastry thinly and cut out 8 discs of pastry. The discs should be slightly larger than the circumference of your muffin/tart tins. Press the pastry tightly over the pineapple, crimping around the edges. Brush with a little milk to glaze and sprinkle with sugar.
Bake in the preheated oven for 15–20 minutes, until the pastry has risen and is golden brown. Remove from the oven, allow to cool for a few minutes, then carefully invert the tins onto a tray, taking care not to burn yourself on the hot caramel. Serve immediately, with whipped cream flavored with coconut rum if you wish.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.