Pineapple and Saffron Tarte Tatins


Serves 6

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteThis recipe is also ideal to make 6 individual tarte tatins.
Share this recipe
Email this recipe


  • 60g butter
  • 225g caster sugar
  • 45 ml water
  • 1ml saffron, soaked in 15ml boiling water and cooled
  • 1 small pineapple, peeled and sliced into 6 rings
  • 350g puff pastry puff pastry


Heat the oven to 200°C.

Heat a non-stick frying pan and add the butter, and the water, then add the sugar and stir until it has dissolved. Add the saffron water and bring to a boil.

Add the pineapple and cook for 15 to 20 minutes, flipping the pineapple halfway through, until you have a dark caramel. Give the pan a shake every couple of minutes to move the pineapple around and stop it catching.

Place a pineapple slice and about 15ml of the caramel in the base of each flan dish.

Cut out circles from the puff pastry to just larger than the flan dishes, place a circle over each dish and tuck in the edges. Place the dishes on a baking tray and cook for 18 to 20 minutes until the pastry is puffed and golden.

Invert the tarts on to plates quickly.

Serve with a dollop of good-quality ice cream, if you like.