Pineapple, core and caramel tart

Often we are told to remove the core of the pineapple, however it is entirely edible and especially delicious whenever cooked with, give it a go. 

Serves 6



  • 1 small super sweet pineapple
  • 150g caster sugar
  • 100ml water
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 pack ready rolled puff pastry
  • Creme fraiche to serve


Take a 22cm non stick pan suitable for the oven and cut out a perfect circle about 4cm bigger in the pastry and set aside. Preheat the oven to 180.

Heat the sugar on a medium flame. You want the sugar to caramelise so resist the temptation to shake the pan at all. Whilst you are waiting for the sugar, skin the pineapple and then cut into 1cm slices, don’t worry about coring the pineapple, we can caramelise that too!

Once the sugar to golden add in the water immediately. Coat the pan so the caramel is covering it evenly. When ready, add in the pineapple and turn down the heat. Let the pineapple caramelise for about 4 minutes until it starts to soften. Turn and do the same on the other side.

Once all golden place the pastry over the top of the pan, tuck the pastry down the side of the pan and place in the oven to cook the pastry, about 20 minutes, until flaky and golden.

Careful take the tart from the oven and making sure not to touch anything hot, flip over into a serving plate so the pineapple is facing up. Serve the tart with a little creme fraiche.