½ vanilla bean, split lengthwise, seeds scraped and reserved
½ cup (42 grams) unsweetened coconut flakes, toasted
Vanilla ice cream, to serve
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using a large sharp knife, cut top and bottom off pineapple. Standing it on one end, cut lengthwise into quarters. Cut core out of each quarter, and using a smaller knife, carefully cut flesh away from rind, wasting as little as possible. Cut each quarter lengthwise down center, and cut across into ½-inch slices, which will result in flat trapezoid-shaped pieces. Set aside.
On a lightly floured sheet of parchment paper, roll Extra Flaky Dough to about ⅛-inch thickness. (When rolling dough out on parchment, make sure the paper is long so you can keep it in place by leaning up against the counter with the paper between you and the counter.) Cut 4 (5-to 6-inch) circles (slightly larger than your baking dishes). Lightly flour pastry rounds, and stack on a plate. Refrigerate until ready to use.
In a 12-inch skillet, cook sugar over medium heat, without stirring, until it begins to liquefy, 2 to 4 minutes. When it starts to melt more and brown, reduce heat slightly, give it one good stir with a whisk to avoid any sugar clumps, and don’t stir again. Swirl pan gently and carefully until sugar is amber, 5 minutes total. Remove from heat; add butter, and swirl to melt.
Return skillet to heat; add pineapple and vanilla bean and reserved seeds. Cook over high heat, stirring frequently, until fruit has softened and caramel starts to thicken, 7 to 8 minutes. Transfer to a large bowl; let cool slightly.
Divide fruit and caramel among 4 (4-to 5-inch) ceramic baking dishes, arranging fruit in one flat, tight layer, fitting pieces in like a puzzle. Top each dish with a pastry round, and tuck dough in all around edges. Cut a vent in center of each one, and place on prepared pan.
Bake until pastry is nicely browned and fruit is bubbling around the edges, 25 to 30 minutes. Using a spatula, immediately transfer dishes to a wire rack. Let cool in dishes for at least 15 minutes and preferably 45 minutes to 1 hour. Top each dish with a dessert plate, and turn over. Remove dish, and top with toasted coconut. Serve with vanilla ice cream.
Notes
PRO TIP: To ensure that the fruit won’t stick to the dish, gently spin the tart in the dish as soon as it is cool enough to handle and again just before unmolding. Press gently on the pastry and rotate.
Recipe by Bake from Scratch at https://bakefromscratch.com/pineapple-tarte-tatin/