Pineapple tarte tatin
Orange pie with blueberries
- 300 GRAM PUFF PASTRY, rolled out
- 75 GRAM BROWN SUGAR
- 50 GRAM BUTTER
- 4 SLICES PINEAPPLE
- SOME RASPBERRIES or STRAWBERRIES
- 125 GRAM FLOUR
- 75 GRAM BUTTER
- 150 GRAM SUGAR
- 3 CUPS ORANGE JUICE
- 1 CUP CRÈME FRAÎCHE
- 100 GRAM BLUEBERRIES
- 8 LEAVES GELATIN, soaked
- 2 EGGS, split
- 1 TBSP CORN STARCH
- 2 TBSP MARMALADE
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 more 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.
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.
