Pineapple Upside-Down Tart

How do you feel about pineapple?

I love pineapple. I can easily eat an entire one all by myself! While I am not a huge fan of it on pizza, it makes yummy puddings, like this upside-down tart!

But before we get to the recipe here are some random facts about the pineapple.

  1. Pineapples regenerate so you can plant their leaves and they will grow.
  2. It takes a pineapple about 3 years to grow fully.
  3. You can use pineapple to tenderise meat.
  4. They were discovered by Christopher Columbus in 1493
  5. Pineapples contain bromelain which is an enzyme that is said to help with inflammation as a result of arthritis.

Pineapple Upside-Down Tart
Yields 1
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1530 calories
240 g
172 g
68 g
10 g
42 g
1127 g
229 g
192 g
3 g
20 g
Nutrition Facts
Serving Size
1127g
Yields
1
Amount Per Serving
Calories 1530
Calories from Fat 593
% Daily Value *
Total Fat 68g
104%
Saturated Fat 42g
208%
Trans Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 172mg
57%
Sodium 229mg
10%
Total Carbohydrates 240g
80%
Dietary Fiber 14g
54%
Sugars 192g
Protein 10g
Vitamin A
50%
Vitamin C
722%
Calcium
21%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Pineapple (peeled and sliced)
  2. ½ cup sugar
  3. 1 packet Sasko Regular Plain White Bread Buns
  4. 80g Butter (softened)
Instructions
  1. Preheat the oven to 180*C and grease a 23cm cake tin.
  2. Cut all but one of the pineapple slices in half to form semi-circles and cut out the hard centres.
  3. Place a small non-stick pan on medium-high heat and pour in the sugar.
  4. As the sugar begins to melt, swirl the pan to ensure it melts evenly, continue to do this until the sugar turns a caramel-brown colour and all the sugar has dissolved.
  5. Carefully pour the caramel into the cake tin and then carefully arrange the pineapple slices on top of the caramel (don’t touch the hot caramel as you will burn yourself), placing the one full slice in the centre and placing the half slices around it in a domino pattern.
  6. Cut 4 of the Sasko buns in half and butter them.
  7. Arrange them in the same way on top of the pineapple, butter side down, and press down gently to secure them.
  8. Bake in the oven for 35 minutes.
  9. Remove from the oven and allow to cool for 10 minutes before placing a plate on top of the cake tin, then, using oven gloves, press the tin and plate tightly together and flip them over so that the tart falls out onto the plate without any of the liquid spilling.
  10. Serve warm with whipped cream or ice cream.
beta
calories
1530
fat
68g
protein
10g
carbs
240g
more
Harassed but happy mommy blogger https://www.harassedmom.co.za/

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5 Comments

  1. 13 April, 2018 / 6:07 pm

    You had me at pineapple……. This is a great looking recipe. This is one of my favorite desserts.

  2. 13 April, 2018 / 10:15 pm

    I also can eat a whole pineapple by myself. Looks delicious and seems easy to make. I bet it is a crowd-pleaser.

  3. Tamanna
    14 April, 2018 / 7:36 pm

    I love apple upside cakes/tarts but I’ve never baked anything pineapple. This recipe is easy. Would love to try it out.

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