ESC: pg. 132 & 134 Pineapple Tarte Tatin with Star Anise Caramel Sauce
I’m not super in love with warm pineapple desserts, but the caramel sauce and leftover double vanilla ice cream made this tarte tatin certainly worth it. I recommend thinly slicing the pineapple as best you can while still having a firm enough piece to caramelize it whole in your skillet. That makes a big difference in the final texture!
Tips & Tricks: Slice the pineapple pretty thin. You still want to be able to handle it / caramelize it in a skillet, but the thinner the slice will yield a better texture once cooked.
Easy Substitutes: Don't you dare. It's perfect! Unless you feel like making your own puff.
Pair With: Double Vanilla Ice Cream from page 144
Make Again?: You bet