This golden tart has the elements of the French classic - a crisp pastry base and sticky caramel topping, but replaces apples with pineapple laced with Cointreau and chilli.
- 250 g packet of ready-made puff pastry
- 1 pineapple, peeled, cored and thinly sliced
- 1 red chilli finely chopped
- 100 g caster sugar
- 3 star anise
- 3 tbsp Cointreau (or other orange liqueur)
- 75 g butter, diced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You'll need a 30 cm heavy base non-stick and ovenproof frying pan for this recipe.
1. Preheat oven to 190°C. Roll out your pastry until it is it a little bigger than the frying pan. Cut a circle of pastry to fit the frying pan and put in the fridge to chill.
2. Add the sugar and star anise to the frying pan over a medium heat. Let the sugar gently dissolve. Do not stir the pan but just shake until the sugar is dissolved.
3. When the sugar is golden brown, remove from the heat and arrange the pineapple rings in the bottom of the pan.
4. Sprinkle chilli over the pineapple, pour over the orange liqueur and finally add the butter.
5. Prick the pastry all over with a fork and then carefully place on top of the pineapple and caramel and tuck the edges in using two spoons.
6. Put straight in the oven and bake for 20-25 minutes until the pastry is golden.
7. Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully, preferable using oven gloves, invert the tart onto the plate.
This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Stream episodes via SBS On Demand.