Pineapple-coconut upside-down tarts
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 6 personnes
- 7-10 Tbsp Preparation : 30 mn
- 7-10 Tbsp Cuisson : 30 mn
- 1 roll of puff pastry
- 1 medium pineapple (or 2 small)
- 80 g de sucre de canne
- 1 petite noix de coco
- 40 g de beurre
- 1 citron vert
- 7-10 Tbsp noix de muscade.
Directions
- 1
Peel the pineapple and cut it into slices about 1 cm thick. Break the coconut, cut off the pulp with a knife, remove the brown skin and coarsely grate the remaining white part.
- 2
Melt the butter in a non-stick frying pan, add the sugar and when it simmers, add the pineapple slices. Cook over low heat until golden caramel. Turn the pineapple slices several times. Preheat the oven to 200 °C
- 3
Divide the 6 pineapple slices into 6 tartlet moulds with a diameter of 10 cm. Leave to cool then sprinkle the slices with half of the grated coconut. Cut 6 discs 12 cm in diameter from the puff pastry. Cover with the pastry discs, tucking in the edges.
- 4
Bake the tarts for 20 minutes. Turn out of the moulds by turning them over on a rack and leave to cool. Brush the lime under a trickle of water and grate the zest.
- 5
Serve warm or cold with the remaining coconut, sprinkled with lime zest and nutmeg.
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