Kerala x France
Pineapple jaggery tarte tatin
A French upside down tart that moved to Kerala and picked up a peppery attitude.
60 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original412kcalsame
4 gproteinsame
2 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to 200°C. In a 24 cm ovenproof pan, melt the jaggery, butter and water on medium heat for 4 minutes.
- 2Add the star anise, pepper and salt. Arrange the pineapple rings tightly in one layer.
- 3Cook on medium heat for 8 minutes until the juices reduce and the caramel thickens around the fruit.
- 4Roll the pastry to a 26 cm circle, drape over the fruit and tuck the edges down the sides. Prick the top.
- 5Bake in the oven at 200°C for 25 to 30 minutes.
- 6Rest 5 minutes. Put a plate on top and flip quickly and carefully, using oven gloves.
Serve it like this
Slide a wedge onto a warm plate, fruit side up. Add a scoop of vanilla ice cream, a crack of black pepper and a drizzle of pan caramel.
