Pineapple and Scotch Bonnet Tart Tatin

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    710

Sticky caramel, tart pineapples and buttery pastry combine to make this delicious desert that is a tropical twist on a classic. Always a crowd pleaser and worth the effort serve with crème fraiche and zest a lime over the top.

recipe updated 20 Jan. 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    125 g
  • Water icon
    Water
    50 g
  • Scotch bonnet pepper icon
    Scotch bonnet pepper
    1
  • Unsalted butter icon
    Unsalted butter
    85 g
  • Pineapple icon
    Pineapple
    800 g
  • Unsalted butter icon
    Unsalted butter
    150 g
  • Plain flour icon
    Plain flour
    250 g
  • Salt icon
    Salt
    1 pinch
  • Golden caster sugar icon
    Golden caster sugar
    100 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Serving plate
  • kCook icon Frying pan
  • kCook icon Baking tray - large

Step preview

  1. Making the pastry:
  2. Fit the K-Beater
  3. Add the ingredients into the appliance bowl
  4. Mix until combined - 2 minutes, speed 2
  5. Then add water
  6. Mix until the dough has formed - 1 minute, speed 2
  7. Transfer the dough to a work surface and knead lightly
  8. Form the dough into a disc and wrap in plastic wrap
  9. Chill in the fridge - 30 minutes
  10. Line a work surface with parchment paper
  11. Place a block of butter on top and cover with another piece of parchment paper
  12. Gently roll out the butter into a rectangle, about 15 x 10 cm
  13. Transfer the chilled pastry to a lightly floured work surface
  14. Gently roll out the pastry into a square, about 30 x 30 cm
  15. Place the butter into the centre of the pastry
  16. Fold the edges of the pastry over to enclose the butter completely
  17. Tightly pinch the seams to seal
  18. Roll out the pastry until about 5 mm thick
  19. Fold one edge to the centre
  20. Then fold the other edge to cover the first fold
  21. Turn the dough 90º
  22. Immediately repeat the rolling and folding process
  23. Wrap the dough in plastic wrap and chill in the fridge - 30 minutes
  24. Repeat the folding and chilling process twice more, 6 folds in total
  25. Chill in the fridge - 30 minutes
  26. Place the chilled pastry on a lightly floured work surface
  27. Roll out into a circle, about 3 mm thick
  28. Using a 24 cm plate as a guide, cut out a circle
  29. Place the pastry circle on a baking tray
  30. Chill in the fridge until needed
  31. Making the caramel:
  32. Preheat the oven - 180ºC
  33. Clean the appliance bowl and fit the Stir Tool
  34. Add the ingredients into the appliance bowl, fit the splashguard
  35. Heat until the sugar has dissolved - 2 minutes, 160ºC, speed Stir 1
  36. Remove the splashguard
  37. Cook until the sugar thickens and darkens - 5 minutes, 180ºC, speed Off
  38. Pour the caramel into a 24 cm oven-proof frying pan and remove the chilli
  39. Then add butter
  40. Arrange the pineapple pieces in a tight circle around the edge of the pan, then fill in the centre, making sure there are no gaps
  41. Place the chilled pastry on top of the pineapple pieces and tuck the edges inside the pan
  42. Bake until the pastry is golden brown and crisp - 40 minutes, 180ºC
  43. Remove from the oven and let cool
  44. Run a knife along the edge of the pan
  45. Place a large plate over the pan and carefully invert the pan
  46. Serve
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