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Tropical Tarte Tatin

Recipe by Sarah Cheah - Sarah Cooks

Warm, caremel-y Tatin is always a winner and this tasty version will have them calling for seconds

  • 100 grams coconut yogurt
  • 100 grams cream
  • 2 tablespoons light muscovado sugar
  • 60 grams butter, softened
  • 60 grams light muscovado sugar
  • 1 x mini organic pineapple
  • 13 glacé cherries
  • 310 grams plain flour
  • 20 grams caster sugar
  • 1 heaped teaspoon baking powder
  • 55 grams cold butter, cut into small cubes
  • 25 grams shredded coconut
  • 175 millilitres buttermilk
  • 1 egg
  • condensed milk or beaten egg and granulated sugar (to glaze)
  1. To make the Caribbean cream, place the coconut yogurt and cream into a mixing bowl.
  2. Whisk until combined and slightly thickened.
  3. Spoon the cream into a shallow bowl. Sprinkle over the light muscovado sugar in a thick carpet. Cover the bowl with clingfilm and refrigerate for a few hours or overnight
  4. To make the tart, preheat the oven to 220C.
  5. Cream together the softened butter and light muscovado sugar. Spread evenly across the base of a deep 20-cm pie dish with sloping sides.
  6. Cut the top and bottom off the pineapple, cutting as straight as possible. Stand the pineapple up, and cut off the skin in strips. Cut out any little eyes with small diagonal cuts. Slice the pineapple crossways into 1 cm rounds. Cut out the central core in each slice. Arrange the pineapple slices and glacé cherries in the base of the pie dish.
  7. Sieve the flour, caster sugar and baking powder into a mixing bowl. Add the butter and rub into the flour until the butter is evenly distributed and mixture resembles coarse breadcrumbs. stir in the shredded coconut.
  8. Pour the buttermilk into a measuring jug and whisk in the egg.  Make a well in the centre of the dry ingredients, pour in the liquid all at once and stir in gently to form a soft dough.
  9. Turn out onto a floured surface and pat and roll the dough into a circle about 2.5 centimetres thick. Place the disc over the pineapple and tuck in the edges as neatly as you can.
  10. Brush the dough with either condensed milk, or a little beaten egg and granulated sugar.
  11. Place the pie dish on a baking tray (to catch any sticky drips) and place into the oven. Cook for 15 minutes, then turn the oven down to 180C and cook for a further 30 minutes, or until the top is crusty and brown and the dough is cooked. You may need to cover the pie with foil halfway through if it is browning too quickly.
  12. Allow the tart to cool for 10 minutes, then gently loosen the edges with a butter knife. Place a serving plate over the top of the pan, and, with oven mitts and confidence, turn it upside down so that the pie comes out onto the plate with some caramelly liquid.
  13. Serve the tart warm, with the Caribbean cream on the side.

Makes 1 x 20cm tart, serves 8

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