Pineapple tart tatin

Spiced pineapple tart Tatin with lime Chantilly cream and coconut tuile by Jack Lucas

A former MasterChef finalist, Jack's Modern British course has been incredibly popular each time we've run it. This dessert is typical of Jack's signature cooking style and will make a stylish and tasty finale to any dinner.
Course Dessert
Cuisine French
Keyword Spiced pineapple tart Tatin
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 400 kcal


For the tarts

  • 1 small super sweet pineapple
  • 1 sheet all-butter puff pastry
  • 2 egg yolks
  • 100 g caster sugar
  • 2 tbsp Malibu
  • 1 tbsp butter

For the crème Chantilly

  • 300 ml double cream
  • 3 tbsp icing sugar
  • 1 lime zest only

For the tuile

  • 50 g unsalted butter melted and cooled
  • 85 g desiccated coconut
  • 85 g icing sugar
  • 25 g plain flour
  • 2 medium egg whites


  1. Preheat the oven to 200 Deg C.
  2. First, remove the skin of the pineapple and the ‘eyes’ by slicing in V-shaped incisions all the way round. Cut horizontally into 2cm slices, and use an apple corer to remove the hard core. Use a large cookie cutter if necessary to yield 5 perfect circles of pineapple, around 10cm in diameter.
  3. Place the sugar in a heavy based saucepan and heat until a light caramel forms. Add in the Malibu and butter and place the pineapple in the pan to coat. Remove and set the pineapple on to a baking tray.
  4. Cut the pastry with a cutter about 2cm larger than each pineapple slice and lay these on top of each one. Crimp the edges and tuck down then brush with egg wash. Place the tarts into the preheated oven for about 20 minutes, or until the pastry is golden.
  5. For the tuile, place the coconut into a small food processor and blitz until fine (but not powdered). Add in the icing sugar, then the flour and then egg whites, followed by the cooled butter. It should form a slightly smooth runny paste.
  6. On a baking sheet, ideally lined with a Silpat liner or similar (or baking parchment), lightly drop a tablespoon of the batter, and spread gently with a spatula. Leave plenty of space between each one. Cook for 5 or 6 minutes, until the tuile edges are turning golden brown. Remove from the oven and, working quickly, lift each one and drape over a rolling pin, so they cool in an elegant curved form.
  7. For the crème Chantilly, add the cream and icing sugar into a bowl and whisk with a hand-whisk until soft peaks are formed. Add in the lime zest and mix until it can just hold a shape – do not over whisk at this stage.
  8. To serve, place the tatin on a plate with a drizzle of caramel from the pan/tray. Dip a dessert spoon into warm water and run through the cream to form a ‘quenelle’ and place on top of the tatin. Finally, top with a tuile and serve.

Recipe Notes

Serve to your friends at a dinner party or keep it all to yourself - let us know how your tart tatin turns out!