Pineapple Tarte Tatin with Kataifi

Cook time 30 Minutes
Servings 4 - 6

Ingredients

60g butter + 10g extra (melted)
225g caster sugar
1 small pineapple, peeled and sliced into 6 rings
500g of kataifi dough, defrosted per package instructions
1 tsp. ginger
Double cream or icecream

Pineapple Tarte Tatin with Kataifi

Method

Pre heat the oven to 180C.

Heat a non-stick ovenproof frying pan and add 60 grams of butter. Let it melt, then add the sugar and 60ml water. Cook for 5 – 10 minutes or until the syrup starts to become golden. Add the pineapple and ginger, coat in the caramel. Cook for 5 minutes.

Remove the kataifi from the pack and pull apart with your fingers. Add to a bowl and drizzle in the extra butter and toss with your fingers.

Remove pan from the heat and very carefully re-arrange the pineapple to a rose shape in the pan. Roughly place the kataifi on top of the pineapple and ensure it is firmly packed. Bake in the oven for 20 minutes or until golden brown. Remove from the oven and let stand for 5 minutes before running a knife round the edge of the tatin and invert onto plate quickly. Serve with double cream or icecream.