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Pineapple Tartin

A traditional Christmas recipe by Fairy Ambassador, Ben O'Donoghue


  • 4 x rings of pineapple either tinned or cut from a ripe fresh pineapple

  • 200gms palm sugar

  • 50gms unsalted butter

  • 4 x star anise

  • good pinch of salt

  • puff pastry (bought variety) ready rolled

  • 4 x belini pans or tartan flexi moulds (these can be bought in sheets of 6 from professional chef outlets)


  • 1.

    Prepare the first piece of puff pastry

  • 2.

    Cut the pastry into rounds 2cm wider than the moulds so that the edges of the pastry will be able to be tucked into the mould

  • 3.

    Once the pastry has been cut, cover and set aside in the fridge until required

  • 4.

    Place the palm sugar in a clean, small stainless steel pot and add a few tablespoons of water and place over a medium heat

  • 5.

    Bring the sugar and water to the boil

  • 6.

    Gently swirl the sugar and water to help it melt together and dissolve

  • 7.

    When the sugar begins to caramelize (darkish brown spots), remove from the heat and whisk in the butter and star anise

  • 8.

    Divide the caramel between the four pans or moulds

  • 9.

    Cut the pineapple into equal sized rings about (3cms) thick or simply use the rings from a tin of pineapple

  • 10.

    Arrange these in the centre of the pan with one star anise in the centre of each ring

  • 11.

    Then cover with the rounds of pastry, pushing the edges down around the pineapple

  • 12.

    These can then be set aside to be cooked later or placed straight into an oven on a tray

  • 13.

    Preheat oven to 160 degrees, fan forced

  • 14.

    Bake for 15-20 minutes

  • 15.

    Once baked, allow to rest for a minute and then turn out onto individual plates and serve with your favourite ice cream

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