James Martin Pineapple Tarte Tatin

This James Martin Pineapple Tarte Tatin is a beautifully simple upside down dessert with soft caramelised fruit and crisp, buttery pastry. The pineapple turns golden and tender as it bakes, with a rich caramel that balances sweetness and gentle sharpness. It is surprisingly easy to make and feels special enough for guests while staying approachable for home bakers. From start to finish, it takes about 50 minutes.

Ingredients

For the caramelised pineapple

• 75g unsalted butter
• 100g light brown sugar
• 1 medium ripe pineapple, peeled, cored, and sliced into rings
• 1 tsp vanilla extract

For the pastry

• 1 sheet ready rolled all butter puff pastry
• Plain flour, for dusting

How to Make James Martin Pineapple Tarte Tatin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry rises well.
• Make the caramel: Place a 24cm ovenproof frying pan over medium heat. Add the butter and allow it to melt gently. Stir in the brown sugar and cook for 2 to 3 minutes until dissolved and lightly bubbling.
• Add the pineapple: Arrange the pineapple slices neatly over the caramel. Cook for 5 minutes, turning once, until lightly golden. Stir in the vanilla, then remove from the heat.
• Prepare the pastry: Lightly flour the work surface and roll the puff pastry slightly larger than the pan. Carefully lay it over the pineapple, tucking the edges down inside the pan.
• Bake: Place the pan in the oven and bake for 25 to 30 minutes until the pastry is puffed and deep golden.
• Rest and turn out: Remove from the oven and leave to rest for 5 minutes. Carefully place a large plate over the pan and invert in one confident movement.
• Serve: Lift off the pan gently and spoon any extra caramel over the top before serving warm.

Tips for Perfect Pineapple Tarte Tatin

How do I stop the caramel from burning?

Keep the heat at medium and watch closely once the sugar melts. If it darkens too quickly, remove the pan from the heat briefly.

Can I use tinned pineapple instead?

Yes, but drain it very well and pat dry. Fresh pineapple gives the best texture and flavour.

Why is my pastry soggy?

Make sure the oven is fully preheated and bake until the pastry is deeply golden. A pale pastry often means it needs more time.

How do I turn it out neatly?

Let it rest for a few minutes, then invert while still warm. Cold caramel can stick to the pan.

Serving Suggestions

• Serve warm with vanilla ice cream
• Pair with lightly whipped cream
• Add a spoon of crème fraîche for balance

Storage

Room temperature

This tart is best eaten fresh but can sit at room temperature for up to 6 hours.

Refrigerator

Store covered in the fridge for up to 2 days. Reheat gently in the oven before serving.

Freezing

Freezing is not recommended as the caramel and pineapple lose their texture.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 210mg

Nutrition values are estimates and may vary.

FAQs

James Martin Pineapple Tarte Tatin

Recipe by Milli RoseCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Golden caramelised pineapple topped with crisp puff pastry, baked and turned out for a classic upside down dessert.

Ingredients

• 75g unsalted butter

• 100g light brown sugar

• 1 fresh pineapple, prepared

• 1 tsp vanilla extract

• 1 sheet puff pastry

• Plain flour, for dusting

Directions

• Preheat the oven to 200°C or 180°C fan.
• Melt butter and sugar in an ovenproof pan to make caramel.
• Add pineapple and cook until lightly golden.
• Cover with puff pastry and tuck in edges.
• Bake until pastry is puffed and golden.
• Rest briefly, then invert onto a plate.

Notes

• Use ripe but firm pineapple for best results.
• Turn out while warm for a clean release.