Cut out 4 circles from the pastry, the size of small
pie molds. Melt the butter and stir the sugar through the butter. Distribute
this mixture over 4 small pie molds. Put a slice of pineapple in each
mold and cover with a pastry circle. Bake the pies 20 minutes at 175
degrees Celsius. Turn them on a
plate and decorate them with a berry.
For Upside down pies, look at the recipe for
tarte Tatin,
pineapple cake,
pear spice cake,
rhubarb tarte tatin and for a savoury
version endive tarte tatin.
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Mix the flour with
the butter and 50 gram sugar and knead well. Roll it out and put it
on the bottom of a greased baking pan. Bake this 20 minutes at 180 degrees
Celsius. Watch it now and then,
it burns quickly. Allow the bottom to cool down. In the meantime, mix
the corn starch with the egg yolks and 2 tablespoons orange juice. Bring
2 cups of orange juice to the boil, add the corn starch mixture and
heat until it is almost cooking; stir well. Switch off the heat and
add 6 leaves of gelatin and the remaining sugar, stir. Wait until the
mixture is lukewarm, then add the crème fraîche. Whisk the egg whites
until fluffy and add them. Pour this mixture on the pie bottom and refrigerate
for 3 hours. Distribute the blueberries over the pie. Heat the remaining
orange juice with the marmalade. Dissolve the remaining gelatin. Wait
until this is lukewarm and brush it over the pie. Refrigerate one more
hour.
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