Traditionally made with apples, this pineapple tarte Tatin is glossy, caramelized, and surprisingly simple to make. Sweet pineapple is lightly cooked in a golden dry caramel with butter, vanilla, and fresh lime zest before being tucked beneath a buttery layer of puff pastry and baked until deeply golden. The result is a dessert that feels elegant enough for guests, yet comes together in under an hour.

Yield 8-10 Servings
Mis En Place
1 Sheet All-Butter Puff Pastry, thawed but still cold
1 Fresh Pineapple, peeled and cored
100 G Granulated Sugar
50 G Unsalted Butter
5 G Vanilla Extract
Pinch of Sea Salt
Zest of 1 lime
Instructions
Prepare the pineapple
Slice the pineapple into 1″ thick slices and then into half moons.
Make the caramel
In a light-coloured skillet set over medium heat, add the sugar and allow it to melt slowly without stirring too much at first. Once the sugar turns a light golden amber, reduce the heat slightly and add the butter. Stir carefully until smooth and glossy.
Add the vanilla and a pinch of salt.
Cook the pineapple
Add the pineapple to the caramel and gently toss to coat. Allow it to cook for 3–5 minutes, just until slightly softened and glossy.
Remove from the heat and stir in the lime zest.
Prepare the puff pastry
Using a dish or plate as a guide, place it over the puff pastry and cut around it to form a circle slightly larger than your pan.
Assemble the tart
Preheat the oven to 400°F (200°C).
Place the puff pastry circle over the pineapple and gently tuck the edges around the fruit.
Dock a few small holes in the pastry with a fork.
Bake
Bake for 25–30 minutes, or until the pastry is deeply golden and crisp.
Allow the tart to rest for 10 minutes before carefully inverting onto a serving plate.
Finish with additional lime zest and, if desired, a dusting of powdered sugar.
Serving Notes
Serve warm or at room temperature on its own, or with vanilla ice cream or softly whipped cream.