STRIKE GOLD
THANK SERENDIPITY FOR CULINARY CLASSICS FROM TARTE TATIN TO BEER
From beer to chocolate-chip cookies, many dishes in the culinary canon originate from mistakes. Thank Stephanie Tatin for the first tarte tatin. She was making an apple pie when her apples started to burn in the butter and sugar. So she laid the pastry base over the apple and put the lot in the oven. When she turned the tart out, her guests were thrilled. Make it with pineapple for a darker caramel taste. And to the Mesopotamian person whose grains became damp and subsequently fermented, thank you for the world’s first beer.
CARAMELISED PINEAPPLE TART WITH COCONUT ICE CREAM
Serves: 6
INGREDIENTS
500g puff pastry Plain flour, for dusting 1 large ripe pineapple 225g caster sugar 1 orange, juiced 150g butter, diced Coconut ice cream, to serve
METHOD
Preheat oven to 180C. Roll puff pastry on a floured surface to 5mm thickness. Cut out a 30cm-diameter circle, place on a tray and chill until required. Top, tail and peel pineapple. Cut into quarters, remove the core then cut crosswise into 1cm slices. Heat a heavy pan over medium-high heat. Add sugar and cook to a dark bittersweet caramel. Add orange juice and butter, and stir over a low heat to combine. Place pineapple slices round side down, on the outside of the pan, overlapping them until you complete the circle. Fill the middle, squeezing as many pieces in as possible. Lay the pastry disc on top, tucking the edge over the fruit. Prick a few holes in the pastry then bake for 45-60 mins until the pastry is dark, golden and crisp. Remove from oven and rest for 5 mins. Place serving plate on top of the pan, then place one hand firmly on the base, use the other to pick up the pan and carefully flip it over. Serve immediately with ice cream.