Taa Daa!! Miss Y presents to you Marzie's most talk about "Upside Down Pineapple Tart". This is the tart that she has been talking about and been craving for. It does look yummy~licious, doesn't it? Hot piping tart fresh from the oven, topped with a scoop of smooth vanilla ice-cream...mmm.... heavenly! :)
Marzie!!! I've made this tart esspecially for you to cheer you up! Dont't be bother by the TC widget thingy, k! :) Much Love & Hugs!! :))
50g butter (softened)
40g caster (superfine) sugar
115g all-purpose flour
pinch of salt
For the pineapple layer
3 Tbsp butter, softened
35g brown sugar
1 can pineapple
To make the pastry, beat together the butter and sugar until pale & creamy. Beat in egg, then sift in the flour and salt to mix to a soft dough. Knead, wrap in cling film and chill for an hour.
For the pineapple layer, grease a 4in cake tin. Melt butter in a pan and add 2 Tbsp into the cake tin. Sprinkle with 25g brown sugar. Arrange pineapple slices on top, sprinkle with the remaining brown sugar and butter.
Preheat oven to 230°C. Place the cake tin in the oven for about 5-10 mins, until a light golden caramel forms on the base.
Roll out the pastry on a lightly floured surface to around the same size as the tin. Lay it op top of the pineapples and tuck the edges down around the sides.
Bake for about 15-20 mins until the pastry is golden. Remove from the oven and leave to stand for 5 minutes.
Place an upturned plate on top of the tin and, holding the two together with a dish towel, turn the pineapple tart out on to the plate. Serve whote still warm with a scoop of vanilla ice-cream.
So, peeps, did you enjoy the tart? Hope you guys did!
Happy Monday & Happy WS! :)
Congratulations, Haaziq! and thank you for your comment love! :)