L.R. Pineapple Tarte TatinSubmitted by: LRUSSELLFAMILY
1 large ripe pineapple (about 3 lbs.)
1/3 cup sugar
1/2 T corn syrup
1/2 T. water and lemon juice mixed
1 T. butter
1/4 cup whole wheat flour
1/2 cup all-purpose flour
1/4 tsp. salt
1/4 cup butter, cold
1 tsp. cider vinegar
Preheat oven to 400. Arrange the pineapple slices in one layer on a glass or a stainless-steel pan and bake them until the pineapple has cooked slightly and is somewhat dry, about 45 minutes. Cool.
In a 10" cast iron skillet, combine the sugar, corn syrup, lemon water and butter. Place over medium heat and bring to a boil, stirring occasionally. Decrease the heat so that the syrup simmers and let it cook until it is a deep caramel color, about 10 minutes. Remove from heat. Overlap and arrange pineapple slices on the syrup in pan.
Preheat oven to 400 again.
For crust, mix together flours and salt. Cut in butter, rubbing with your fingers until well combined. Place vinegar into a 1/8 cup measure and fill up the rest of the way with cold water. Sprinkle over flour mixture and toss with fork a little at a time. Roll out on lightly floured surface. Place on top of pineapple. Fold excess dough back on itself. Bake for about 20 minutes or until browned. Cool on a rack for 10 minutes. Invert into a platter. Let the pan set upside down over the platter for 5 minutes, them carefully remove pan. It any pineapple is stuck to pan, remove it with a fork and place where it belongs. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LRUSSELLFAMILY.