Pineapple tart-Tatin

Description

Winter - a wonderful time of exotic fruits! Propose on a holiday (and not only) the table here is a fragrant pie-turnover with caramelized pineapple. Very tasty in the form of heat that is more appropriate than ever in the cold (or when there are no forces to wait for cooling)!

Ingredients

Flour

250 g
Chicken egg

0.5 piece
Water

100 ml
Lemon juice

1 Tbsp
Butter

150 g
Pineapple

1 piece
Sugar

100 g
Lemon

1 piece
Rum

1 Tbsp
Cinnamon

0.5 tsp

Cooking

This cake is baked with puff unleavened dough, which you can buy or do as I, at home. Dough recipe from our website http://www.povarenok .ru/recipes/show/759 40/ from MarinaKhokhlova, I use it often, never let me down. So, from flour (250 grams), water (100 ml), lemon juice (1 tbsp), half of the eggs and a pinch of salt and knead elastic dough. Leave it under a cloth for 20 minutes.

Butter at room temperature (100 g) divided into 4 parts. Roll the dough into a thin square NOT. The middle 1/4 lubricating oil.

The edges of the square together the "envelope".

"Envelope" to turn the seam down and roll it out again.

Flip back the seam up. Lubricate the middle of the 1/4 oil.

Connect the edges of the envelope. Wrap in clingfilm and put into the refrigerator for 30 minutes.

Then flip the dough seam side down, roll into a rectangle and repeat steps 2,3,4,5 and 6. The dough can be prepared for the day and store in the fridge. Make caramel. In a saucepan with a thick bottom to mix 100 grams of sugar and 1 tbsp water. On medium heat cook to a Golden caramel, it's important to digest!

Remove from heat, add 50 grams of plums. butter, diced, and 1 tbsp rum/brandy/Amaretti, 1/2 tsp cinnamon or 1/2 package of vanilla sugar. Be careful, the mixture will vigorously boil! Mix and put in refractory form. Let slightly cool.

Fresh pineapple (the fruit is best to choose a ripe and small size) peel and hard core, cut into rings thickness of about 3 mm and mix with the juice of 1 lemon.

Pineapple slices tight to put on top of caramel.

Roll the dough in food film (so it is easier to move) a little more than the size of the form, to place on top of fruit, press firmly, remove the foil and form a roll, bending the ends inward.

Preheat the oven to 210 g, bake for 15 minutes, then lower temperature to 180 degrees and bake for another 25 minutes. The dough should be Browning well. The finished cake immediately turn over onto a plate and serve warm.

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