Vegan Tarte Tatin
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.
Servings: 6
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.