Pineapple tarte tatin with greek yoghurt and vanilla

by Ed Halmagyi


  • ½ pineapple, cut in 4 slices, skin and core removed
  • 1 cup caster sugar
  • 2 tsp butter
  • 2 sheets puff pastry
  • 4 tbsp Greek yoghurt
  • ½ cup brown sugar
  • ½ cup red wine
  • 1 vanilla bean, split


1 Caramelise the caster sugar and butter and divide between 4 individual frypans.
2 Place a slice of pineapple on each and top with puff pastry.
3 Bake 190°C 18-22 minutes, or until the pastry is crisp. Invert the tart onto a plate.
4 Meanwhile, boil the brown sugar, wine an vanilla until a syrup forms. Dress the tart with yoghurt and syrup.

PROFESSIONAL TIP: If you don’t have individual frypans, use a lined cake tin to make a family-sized tart.

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