Soon it’s time for the The Hart and Fuggle a new pop up restaurant off brick lane. It’s all for charity (Centre Point.) It’s going to be good. Hope you’re not too late to book a place. February 5th-February 14th 2010. Supper @ 8 book it. http://www.thehartandfuggle.com any more info or fancy helping. email@example.com They are using all my teacups.
Pineapples good at the moment.
Pineapple Tarte Tatin
70 g butter
100 g golden caster sugar
375 g fresh ready made puff pastry
1 small pineapple
double cream to serve
Pre heat oven 200 C/400 F/gas 6.
Cut the top and bottom off of the pineapple and standing it upright on a board cut off the skin in strips from top to bottom. Slice very thinly into rounds.
In a 28 cm oven proof frying pan or cake tin, (not with removeable base) melt the butter with the sugar over a medium heat. Cook for about 5 minutes until the mixture is starting to go brown and caramelise.
Arrange the pineapple slices in concentric circles in the pan.
Roll out the pastry to just about 2.5-5cm larger than the pan and prick all over with a fork. Slide the pastry on top of the pineapple tucking the edges down the inside of the pan.
Put the tarte tatin on the top shelf and bake for about 30-40 minutes or until the pastry is crisp and golden. Leave to cool for 5 minutes before inverting onto a plate.
Serve warm with double cream.
From archive of my Cheat’s Dinner Party column Stella Magazine