Cranberry Pineapple Tarte Tatin

This classic French upside down tart is topped with sweet pineapple and cranberries over a light fluffy butter cake.

10 min
50 min



  1. Preheat oven to 425
  2. In a large 10 inch non stick pan caramelize sugar and butter.  Deglaze with red wine and cranberry Pineapple juice. Reduce to 1/4. Add cinnamon, vanilla, orange juice and zest. Reduce until you see large bubbles add cranberries and Pineapple and a pinch of salt. Toss and set aside to cool.
  3. Gently roll out puff pastry to 10 inch disk and place onto cooled fruit in pan.  Bake at 425 for 30 minutes or until crust is golden brown.  Remove and place a large plate over pan. Simply flip the pan over onto the plate to reveal your perfect Tarte Tatin   Serve with ice cream or strait up.  Feltis

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