A classic French dessert, this vegan tarte tatin is an impressive pudding that is sure to please everyone around the table. Caramelised pineapple in a sticky caramel sauce layered on top of a buttery shortcrust pastry. Everyone, vegan or not, will be asking for a second helping.
The ingredients
Use ripe pineapple for a welcome update to the usual apple tarte tatin. The sweet pineapple is enrobed in a delicious, rich caramel sauce which is a welcome contrast to the tarter fruit. Although desserts are meant to be sweet, the combination of fruit and caramel can be too much of a good thing. Add a good pinch of salt to help cut through the sweetness and add depth of flavour to the caramel sauce.
How to make vegan shortcrust pastry
Making a dairy free shortcrust pastry is very simple. Just replace the egg with vegan butter, adding a bit more to help bind the ingredients. A tablespoon of cornstarch ensures the pastry is just as buttery and crisp as the traditional recipe. Combine the ingredients in a food processor until the dough clumps together. If you don’t have a processor to hand simply use your fingers to rub the butter into the flour until the texture resembles breadcrumbs. Then stir in the sugar, salt, cornstarch and water and mix to form a rough dough. Place in the fridge to chill for 30 minutes. Then roll out on a well floured surface and cut out to shape of your tin. It really is just that easy to make a good dairy free shortcrust.
This recipe was inspired by The Great British Bake Off. I’ve been making a recipe each week from the show and I think this pineapple tart tartin may be my favourite so far. The combination of the sweet pineapple, gooey caramel and savoury buttery shortcrust was a real treat.
Leave a comment and let me know how you get on making this Vegan Tarte Tatin. I would love to see your creations over on instagram!
more vegan treats
Vegan Tarte Tatin
Equipment
- 21cm deep walled cake tin
Ingredients
- 100 g caster sugar
- 3 tbsp water
- 50 g vegan butter room temperature
- 1/8 tsp salt
- 1 pineapple
- 215 g plain flour sifted
- ½ tsp salt
- 115 g vegan butter cubed and chilled
- 40 g golden caster sugar
- 1 tbsp cornstarch
- 2 tbsp ice-cold water
Instructions
- Make the pastry by adding the flour, butter and salt to a food processor. Blend until the mixture resembles breadcrumbs. Add in the sugar, cornstarch and water. Blitz until the dough comes together. Then turn out onto a work surface and form into a ball. Wrap in cling film and place in the fridge for 30 minutes.
- Peel and slice the pineapple into wedges, 1/2 cm thick. Pre heat the oven to 200C/ 180C fan.
- Add the sugar and water to a large saucepan and heat over a moderate-high heat. Cook for approximately 5 minutes or until the sugar crystallises then turns a deep golden-brown. Keep a close eye on the caramel as it can easily burn!
- Remove from the heat and stir in the butter and salt. Return to the heat and simmer for a minute to thicken.
- Next add the sliced pineapple and coat in the caramel sauce. Place the lid on, after 10 minutes remove the lid and cook for a further 5 minutes to allow the caramel to reduce and thicken.
- Use tongs to arrange the pineapple in overlapping concentric rings in a 21cm deep walled cake tin. Ladle over 3 tbsp of the caramel sauce leaving behind some sauce to serve.
- Roll the pastry on a well floured surface. Cut out a circle just slightly larger than the cake tin and poke holes all over. Carefully place the pastry over the pineapple and caramel mix.
- Tuck the edges of the pastry down the sides of tin. Place in the oven for 35 minutes at 200C / 180C fan.
- Remove from the oven and allow to cool in the tin for 10 minutes. Then use a knife to loosen the tart from the tin. Place a plate over the tin and carefully invert. Serve with dairy free ice cream, crushed almonds and the remaining warm caramel sauce.
