Pineapple Tarte Tatin

Beautifully Caramelized Fruit Tarte Tatin

The history of the upside-down cake goes back hundreds of years when cooks made cakes in cast iron skillets.  It was much easier to add fruits and create syrups in the bottom of a skillet then add batter to cook it, over a fire.  They would then plop out the cake onto a plate to serve.  In the early Twentieth Century the Dole pineapple company requested ways to use the sliced pineapple and low and behold the American Pineapple upside-down cake was born.  This recipe is one of my favorites.  It takes a little more time as it’s made in the style of a French Tarte Tatin, with a few extra steps to caramelize the pineapple, but it is well worth the effort.  I hope you enjoy it.

Caramelize in 12 inch Cast Iron Skillet

Preparation:

·              1/2 cup butter

·         1/2 cup brown sugar

·         1 large pineapple cored, sliced into 7-8 1/2-inch rings

·         1/4 cup rum

·         1/2 cup heavy cream

·         Butter a 10-inch round Spring Form with bottom lined with parchment paper.  Dust Pan with cinnamon sugar (1/4 cup sugar mixed with 1 teaspoon cinnamon)

Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a golden brown. Remove from skillet and set aside. Pour rum and cream into the skillet and cook over low heat for 5 minutes, or until thickened, stirring constantly with a whisk.  Remove from heat and set aside.

Cake:

Mix the Cake

·              Preheat oven to 350 degrees

·         2 cups flour

·         3/4 teaspoon baking powder

·         1/2 teaspoon baking soda

·         3/4 teaspoon salt (omit if using salted butter)

·         3/4 cup softened butter

·         1 1/3 cups sugar

·         3 eggs, separated

·         1  teaspoon Vanilla

·         1/2 teaspoon Almond extract

·         1/4 cup fresh pineapple juice

·         1/2 cup buttermilk or (substitute for buttermilk, i.e., in a measuring cup add 1 tablespoon lemon Juice then fill up to the 1 cup line with milk, let stand 10 minutes use the ½ cup required and save or discard the balance.)

Dust with Cinnamon Sugar

Directions:

Arrange pineapple rings to cover bottom of pan. Arrange Cherry halves inside and around rings. Pour caramel sauce over pineapple and set pan aside.

Sift together flour, baking powder, soda and salt. Set aside

In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and Almond Extract. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture.  Whip egg whites to soft peaks and fold into the batter. Bake at 350 degrees about 1 hour, or until a tooth pick comes out clean.  Let cool for 5- 10 minutes then invert onto a serving plate and release spring form. Allow to cool then refrigerate.

Try other fruit variations, such as apples or fresh white peaches, when in season.

Enjoy.....David