Upside-down pineapple tart drizzled with caramel sauce

Components

• Half a pineapple pearl
• 200 grams of frozen semi-flat dough
• 1½ tablespoons of sugar
• 1 tablespoon of butter

Ready state

1. Take the puffed dough out of the freezer 2 hours prior to beginning preparation and let it sit at room temperature (alternatively, you can take it out the night before and keep it in the refrigerator).

1. Set the oven to 200 °C (moderate heat). Grease a rectangular baking pan with butter. Note: it is important to grease the pan even if it has a non-stick coating.
2. Remove the crown and peel the pineapple. Use a vegetable knife to carefully trim off the “eyes” from the surface. Slice the pineapple into 4 rings, each approximately 2 cm thick, cutting from the center to ensure they are all even. Save the ends in the refrigerator for a different recipe.
3. Place a large skillet over medium heat. Once heated, add the butter and allow it to melt. Sprinkle 1 tablespoon of sugar over the skillet and arrange the pineapple slices side by side. Evenly distribute the remaining sugar on top of the slices and let them cook for approximately 7 minutes without stirring, until they begin to caramelize. If your skillet is small, cook the pineapple in two batches.
4. While preparing the pineapple dough, lightly dust the countertop with some wheat flour. Use the rolling pin to roll out the dough to a thickness of approximately 0.3 cm, just for shaping.
5. Use the rim of a ramekin (or cutter) as a mold to cut 4 circles, each 1 cm wider in diameter than the pineapple rings – alternatively, you can cut 4 squares. Set aside.
6. Using a spatula, flip the pineapple slices and cook for an additional 2 minutes—avoid overcooking to prevent browning in the oven. Place the slices on the prepared baking pan with the golden side facing down, spacing them about 3 cm apart.
7. Place a circle (or square) of dough over each pineapple slice, gently pressing the dough around the edges of each slice to create a crust. Bake in a preheated oven for approximately 15 minutes until the filling and sweetener are cooked. While the toasts are baking, prepare the caramel syrup.

FOR THE CARAMEL SAUCE

Components

• Half a tea cup of sugar
• Half a tea cup of milk
• Half a tablespoon of butter

Mode of preparation

1. Place the milk in a glass jar and heat it in the microwave for about 1 minute on a low setting until warm—the milk should be hot when combined with the caramel. Set aside.

1. Put the sugar in the same skillet used for caramelizing the pineapple rings (no need to clean it). Heat over medium flame until it melts into a golden, smooth caramel, stirring occasionally with a spatula to prevent burning.
2. Remove the pan from the heat and incorporate the butter. Mix thoroughly with a spatula until the butter has melted. Gradually pour in the hot milk while stirring continuously with the spatula until a syrup forms. If the caramel solidifies, place the pan back on low heat and stir until it melts again. Pour the syrup into a container and set aside.
3. After baking, take the toasts out of the oven and allow them to rest for a few minutes. Using a spatula, lift a toast from the baking sheet, cover it with a dessert plate, and quickly flip it so the pineapple side faces up. Do the same with the remaining toasts and serve them alongside the caramel syrup. Note: The toasts are also delicious when served at room temperature.

Do not discard!

This is how to make a tasty tea using pineapple peels.