Pineapple, Chilli & Lemongrass Tarte Tatin from French Countryside Cooking by Daniel Galmiche

Name: Pineapple, Chilli & Lemongrass Tarte Tatin from French Countryside Cooking by Daniel Galmiche
Ingredients: 80 g/2¾ oz/⅓ cup caster (superfine) sugar; plain (all-purpose) flour, for dusting; 220 g/7¾ oz ready-made puff pastry, defrosted if frozen; 1 red chilli, deseeded and finely chopped, plus ½ red chilli in strips, to serve (optional); 40 g/1½ oz unsalted butter; 1.2 kg/2 lb 10 oz pineapple, peeled, cored and cut into large wedges; ½ lemongrass stalk, bruised and halved lengthways

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One of the sweetest fruits – and a particular favourite of mine – is the pineapple. This exotic fruit tastes wonderful cooked in a tarte tatin in place of the traditional apples and, of course,...

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Ingredients

80 g/2¾ oz/⅓ cup caster (superfine) sugar
plain (all-purpose) flour, for dusting
220 g/7¾ oz ready-made puff pastry, defrosted if frozen
1 red chilli, deseeded and finely chopped, plus ½ red chilli in strips, to serve (optional)
40 g/1½ oz unsalted butter
1.2 kg/2 lb 10 oz pineapple, peeled, cored and cut into large wedges
½ lemongrass stalk, bruised and halved lengthways