I admit that I am a person with a sweet tooth, and that desserts are my weakness. That I like them all, come on! But even so, I have my favorites and one of the ones I like the most are the fruit tarts, especially the Tarte Tatin, starting with the traditional apple one and ending with this one that I bring you today, the delicious pineapple Tarte Tatin.

I am sure that you have all heard of them, but just in case someone does not know these tarts, I will tell you that they are tarts with caramelized fruit and a dough, which can be shortcrust pastry or puff pastry, and that they have the particularity that they are baked the other way around, that is, the caramelized fruit goes to the bottom of the mold and we spread the dough over it, which remains on top during baking, to turn it over when serving it .

One of my tricks to make the cake a real delight is to prepare it with a good homemade shortcrust pastry . In my opinion there is no comparison between a homemade shortcrust pastry and an industrial one, no matter how good it is. Also, I have no excuse, because if I prepare it in my Kitchen Aid it is really very quick and comfortable to do it. I promise you that it takes me longer to decide to make it than to prepare it!

I also have this beautiful Emile Henry Tatin tart pan , which is not only pretty, but I find it very practical, since it consists of two parts, the mold itself, which we can put on the fire to prepare the filling and directly into the oven to bake the cake, and a plate to present the cake and make it look beautiful on our table.

That I still haven't convinced you? Well, I can only insist again that it is not only easy to make , it is also delicious! I assure you that caramelized pineapple alone is incredibly good, but if we also combine it with shortcrust pastry and that delicious flavor of good butter... I'm left speechless to describe it!! (And I promise you that leaving me speechless is not easy at all…)

Easy pineapple tarte tatin recipe


For the mass*:

  • 225g of flour
  • 2 tablespoons of icing sugar
  • 150 g cold butter
  • 1 large egg
  • Lemon zest

For the filling:

  • 10-12 pineapple slices
  • 100g of sugar
  • 50g butter
  • 1 tablespoon honey
  • Juice of ½ lemon

*I indicate in ingredients and preparation method how to make the homemade shortcrust pastry, and it is how I find this cake tastier. But in the absence of time, you can use shortcrust dough or refrigerated puff pastry for the quick preparation of this recipe and you only have to make the second part of the recipe.


Preparing the shortcrust pastry :

  1. In a bowl we sift the flour and mix with the sugar and the lemon zest (we can grate the lemon using a grater like the Microplane one)
  2. Then add the butter, cold and cut into pieces, and mix by rubbing with your fingers, without kneading, until you get a sandy texture.
  3. Add the egg, and work the dough as little as possible, just until the crumbs come together and form a ball. If the dough is too dry, we can add a tablespoon of water, but only if necessary.
  4. If we use the Kitchen Aid , we put in the spatula accessory and speed 2 we mix the flour, the butter, the sugar and the lemon zest, just the necessary time to obtain a sandy texture. Next we add the egg and work the dough as little as possible, just until the crumbs come together and form a ball, adding a tablespoon of water if necessary.
  5. Remove the dough from the bowl and, using a rolling pin , roll out the dough until obtaining a sheet approximately 3 cm thick, and with a slightly larger diameter than the mold.
  6. Wrap in plastic wrap and put in the fridge to rest for at least 30 minutes, although the ideal would be about 2 hours.
Pineapple tarte tatin recipe

Prepare the caramelized pineapple:

  1. If we are going to use natural pineapple, we start by peeling the pineapple, cutting it into slices and removing the central trunk, which is harder (if we use the WMF pineapple slicer , we can do these three steps in one go, it's very comfortable!! )
  2. Next, drain the pineapple, first in a colander , and then with a bit of kitchen paper, so that it does not release a lot of water, which could soften the dough excessively.
  3. Put our Emile Henry tarte tatin mold over a low heat with the sugar and lemon juice and let it dissolve until it forms a caramel, without ever stirring with a spoon, since doing so will crystallize the caramel.
  4. Once a light caramel has formed, add the tablespoon of honey and butter and leave on the heat for just a couple of minutes so that everything is integrated (now we can use a spatula or a wooden spoon to mix), having a lot of be careful that the caramel does not burn, as it would make it bitter.
  5. Then add the pineapple slices, covering the base of the mold with them (don't worry if some slices are slightly stacked on top of others as they reduce a bit in size when baking and in this way we make sure that there are no gaps in the pan). cake).
  6. Remove the mold from the heat.
  7. Preheat the oven to 180º.
  8. Next, if we use natural pineapple, we take the mold to the oven for approximately 15 minutes, so that the pineapple cooks and loses its hardness.
  9. If, on the other hand, we use canned pineapple, it will not be necessary to cook it beforehand since it is more tender, and with the subsequent baking of the cake it is more than enough to make it tender.
  10. Once the resting time of the dough is over (and after the pineapple baking time has elapsed, if we have done so) we take it out of the fridge and remove the plastic wrap.
  11. Spread the dough over the pineapple that we already have in the mold, making sure that it is well covered and tucking the dough in between the pineapple slices and the mold.
  12. Prick the dough with a fork and make a cross cut in the center to let the steam out and not soften the dough.
  13. Bake for 25-30 minutes, until we see that the dough is golden and the caramel peeks out from the edges of the mold.
  14. Remove the tart from the oven and run the tip of a knife around the dough, to loosen any areas of dough that may have adhered to the mold.
  15. Let cool for 10 minutes, so that the caramel takes consistency and ensures better unmolding. We must not let it cool for a longer time since, otherwise, the caramel will harden too much and it will cause the cake to stick to the mold.
  16. After 10 minutes, we unmold the cake by turning the mold over on the plate, as if we were turning a potato omelette.
  17. We serve the cake, warm or cold, accompanied, if desired, by a few mint leaves and whipped cream or a scoop of ice cream.

Easy pineapple tarte tatin recipe

Emile Henry tarte tatin mold , Opinel fruit and vegetable knife and Bérard wooden honey spoon


  • You will see that I recommend stretching the shortcrust pastry before resting it in the fridge, contrary to what is usually recommended, but for me it is much more comfortable since it requires less effort. In any case you can do it when you prefer.
  • To make this cake you can use both fresh and canned pineapple, but if it is canned, it should be packed in its juice, not in syrup, as it would give the cake an excess of sweetness.
  • I am indicating the approximate amount of pineapple slices, since depending on their size you will need more or less to cover the bottom of the mold.

You can see that these types of cakes do not have any complications, and they are very successful, and when you prepare them you will delight everyone, and you will also end up like real cooks.

And so between us, if you go in a hurry and you launch yourself to prepare this cake with a purchased refrigerated dough, I am not going to tell anyone, it will be a secret between us.

Author of the recipe: Leticia from Revealando Sabores


Claudia&Julia said:

Gracias Pepi! Sí lo són, la verdad es que os animamos a hacerlo en casa. Saludos!

Pepi conde. said:

Me encantan vuestros utensilios son de gran calidad, y también vuestras recetas.

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