Pineapple tarte Tatin with coconut and lemongrass ice cream

The moment this dessert hits the table, it’s like a tropical breeze drifting through your kitchen. The deep amber caramel clinging to slices of golden pineapple, paired with a delicate scoop of coconut and lemongrass ice cream, is a sweet escape in every bite. The scent alone is enough to pull everyone to the table, but trust me, it’s the taste that will keep them coming back for more.

Behind the Recipe

This one takes me back to a sun-soaked afternoon in my grandmother’s kitchen. She had this way of transforming humble ingredients into pure magic, and pineapple tarte Tatin was one of her party pieces. But I wanted to bring my own twist to it. Adding coconut and lemongrass ice cream gave it a fresh, Southeast Asian vibe that balanced the rich sweetness with creamy, fragrant coolness. It’s nostalgic, but with a modern, refreshing twist.

Recipe Origin or Trivia

The original tarte Tatin hails from France and was famously created by accident when the Tatin sisters mistakenly baked an upside-down apple tart. It became a beloved classic, and over time, bakers across the world have played with the formula. Pineapple, with its natural sweetness and ability to caramelize beautifully, makes a perfect candidate. Pairing it with coconut and lemongrass ice cream brings in flavors inspired by Thai and Indonesian desserts, giving this classic French treat a playful, tropical makeover.

Why You’ll Love Pineapple tarte Tatin with coconut and lemongrass ice cream

Versatile: This dessert can be served warm or cold and works just as beautifully in summer as it does in winter.

Budget-Friendly: Uses pantry staples and fruit that’s often on sale, especially in warmer months.

Quick and Easy: The ice cream can be made ahead and the tart comes together with a few simple steps.

Customizable: Try different tropical fruits like mango or banana if pineapple isn’t your thing.

Crowd-Pleasing: That golden caramel, flaky crust, and creamy ice cream win everyone over.

Make-Ahead Friendly: Prepare both components in advance and assemble just before serving.

Great for Leftovers: The tart reheats beautifully and any leftover ice cream? Pure gold.

Chef’s Pro Tips for Perfect Results

To help you absolutely nail this recipe, here are a few insider tips:

1. Use ripe but firm pineapple: Overripe pineapple can become too mushy during baking, while firm slices hold their shape and absorb caramel like a dream.
2. Chill your puff pastry: Keep it cold until it’s ready to be laid over the pineapple so it puffs beautifully in the oven.
3. Don’t rush the caramel: Let it turn a deep amber color for that perfect bittersweet depth. Pale caramel means less flavor.
4. Infuse the cream well: Let the lemongrass steep fully in the coconut milk to get that fragrant kick in your ice cream.
5. Serve it slightly warm: A warm tart paired with cold, floral ice cream is where the magic happens.

Kitchen Tools You’ll Need

Here’s what you’ll want nearby to make this recipe a breeze:

Cast Iron Skillet or Ovenproof Pan: Perfect for building the tarte from stove to oven.

Sharp Knife: To slice the pineapple cleanly and evenly.

Ice Cream Maker (optional): Helps churn the ice cream for perfect texture. You can also use a no-churn method.

Mixing Bowls: For prepping ingredients and mixing the custard base.

Spatula and Wooden Spoon: For stirring caramel and folding mixtures.

Ingredients in Pineapple tarte Tatin with coconut and lemongrass ice cream

It’s the balance of bright, rich, and creamy flavors that makes this one unforgettable.

1. Pineapple (fresh, peeled and cored): 1 medium-sized pineapple, sliced into rounds or wedges. Brings sweetness and tang that caramelizes beautifully.
2. Granulated Sugar: 1 cup. For creating that deep, sticky caramel layer.
3. Unsalted Butter: 4 tablespoons. Helps the sugar caramelize and adds richness.
4. Puff Pastry Sheet: 1 sheet, thawed. Forms the flaky, golden crust that soaks up the caramel.
5. Full-fat Coconut Milk: 1 can (400 ml). The creamy base for the ice cream.
6. Heavy Cream: 1/2 cup. Adds richness and helps churn a smoother texture.
7. Lemongrass Stalks: 2 stalks, trimmed and crushed. Infuses a fragrant citrusy note into the ice cream.
8. Sugar (for ice cream): 1/2 cup. Sweetens the ice cream just right.
9. Vanilla Extract: 1 teaspoon. Adds warmth and depth to the coconut base.
10. Egg Yolks: 4 large. For creating a silky, custard-style ice cream.

Ingredient Substitutions

If you’re missing something or want to switch it up:

Puff Pastry: Use shortcrust pastry for a firmer, more biscuit-like crust.

Coconut Milk: Substitute with almond milk for a different tropical vibe.

Lemongrass: Try lime zest or ginger for a citrusy or spicy note.

Pineapple: Mango, apple, or banana can also be used for caramelized tart bases.

Ingredient Spotlight

Lemongrass: This stalky herb has a vibrant citrus flavor that’s both floral and zesty. It pairs beautifully with coconut and adds a fragrant depth to desserts.

Pineapple: Naturally sweet and juicy, pineapple becomes caramelized and rich when baked, making it ideal for tarte Tatin.

Instructions for Making Pineapple tarte Tatin with coconut and lemongrass ice cream

Here’s how we bring it all together, step-by-step. Let’s dive in:

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Place your skillet over medium heat on the stove.
2. Combine Ingredients:
   In the skillet, melt the butter and add the sugar. Let it cook gently until it turns a deep amber caramel. Carefully add pineapple slices and cook for 5 to 7 minutes until coated and slightly softened.
3. Prepare Your Cooking Vessel:
   Roll out your puff pastry slightly and trim it to fit over the pineapple in your skillet. Tuck the edges in around the fruit.
4. Assemble the Dish:
   Lay the pastry on top of the pineapple. Poke a few small holes for steam to escape.
5. Cook to Perfection:
   Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the pastry is golden and puffed.
6. Finishing Touches:
   Let the tart sit for 5 minutes, then carefully invert onto a plate while still warm.
7. Serve and Enjoy:
   Serve warm slices with a generous scoop of coconut and lemongrass ice cream.

Texture & Flavor Secrets

It’s all about contrasts. The buttery, crispy puff pastry cracks beneath your fork, revealing juicy, caramel-drenched pineapple with deep toffee-like notes. Then comes the ice cream, creamy and cool with hints of citrus and coconut that soothe the sweetness of the tart. It’s a dessert with layers of texture and waves of flavor.

Cooking Tips & Tricks

Here are a few tips to make sure your dessert is unforgettable:

• Let the pineapple caramelize slightly in the pan for deeper flavor.
• For extra lemongrass kick, strain the infused coconut cream and use it as a sauce drizzle.
• If using store-bought puff pastry, keep it cold right until assembly.

What to Avoid

Let’s dodge some common pitfalls:

• Don’t overcook the caramel or it’ll taste burnt and bitter.
• Avoid flipping the tart while too hot or too cold. Wait just 5 minutes for the best release.
• Don’t use canned pineapple — it won’t caramelize or hold its shape as well.

Nutrition Facts

Servings: 8
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can easily prep the tart and ice cream ahead of time. The tarte keeps well in the fridge for up to 3 days and can be reheated gently in the oven. The ice cream can be made several days in advance and kept frozen until ready to serve. Store any leftover tart covered in the fridge.

How to Serve Pineapple tarte Tatin with coconut and lemongrass ice cream

Plate a generous wedge of warm tarte Tatin and add a creamy scoop of the coconut and lemongrass ice cream right on top. Garnish with a sprig of mint or a dusting of toasted coconut if you’re feeling fancy. It’s fantastic on its own, or paired with a shot of espresso for contrast.

Creative Leftover Transformations

Don’t let those leftovers go to waste:

• Reheat a slice and top with yogurt for a sweet breakfast.
• Dice the tart and layer into a parfait with whipped cream.
• Blend melted ice cream into a tropical smoothie.

Additional Tips

A few last nuggets of advice to make this dessert shine:

• Chill your plates before serving to keep the ice cream from melting too fast.
• Toast coconut flakes for a little crunch on top.
• Slice pineapple evenly so it cooks consistently.

Make It a Showstopper

Serve it on a rustic wooden board or marble slab for contrast. Add a drizzle of caramel sauce over the plate and finish with edible flowers or fresh mint leaves. The layers and gloss of the caramelized fruit will do the rest.

Variations to Try

• Mango tarte Tatin: Use mango slices for a softer, sweeter twist.
• Spiced caramel: Infuse the caramel with cardamom or cinnamon.
• Rumless raisin ice cream: Add soaked raisins to your coconut ice cream.
• Coconut crust: Try a coconut-flour crust for a gluten-free version.
• Mini Tartes: Make individual portions in ramekins for dinner parties.

FAQ’s

Q1: Can I use frozen pineapple?

Frozen pineapple tends to release too much water during baking, so fresh is best.

Q2: Can I skip the ice cream?

Sure, but the ice cream adds a cooling, fragrant contrast that really elevates the tart.

Q3: What if I don’t have a skillet?

Use any ovenproof pan or even assemble in a pie dish after making the caramel separately.

Q4: How long should I steep the lemongrass?

About 15 minutes in hot cream should do it. You can taste and adjust to preference.

Q5: Can I make it dairy-free?

Yes. Use all coconut milk for the ice cream and a vegan puff pastry for the tart.

Q6: Can I use brown sugar for the caramel?

Absolutely. It gives a slightly richer, molasses-like flavor.

Q7: Should I grease the pan?

No need. The butter in the caramel will prevent sticking.

Q8: How do I prevent soggy pastry?

Make sure the caramel isn’t too watery and bake until deeply golden.

Q9: Can I store leftovers at room temp?

No. Store in the fridge and reheat before serving.

Q10: What if my caramel hardens before I add the pastry?

Reheat gently until fluid again before topping with pastry.

Conclusion

This pineapple tarte Tatin with coconut and lemongrass ice cream is the kind of dessert that turns a regular dinner into something unforgettable. It’s warm, tropical, sweet, and just a bit fancy. Let me tell you, it’s worth every bite. Whether you’re cooking for friends, family, or just yourself, this one’s a total game-changer.

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