Michael Weldon


2 – 4 people


  • 1 punnet of Coles Taste n See strawberries, quartered
  • ¼ pineapple, chopped into 1-2 cm wide slices
  • ½ cup Lurpak salted butter
  • 1 sheet of puff pastry
  • ½ cup sugar
  • ½ cup cream



  • Preheat fan-forced oven to 180 degrees.
  • Put a large, oven-safe pan over stove. Pour in sugar and stir while melting.
  • Once sugar has melted and turned a golden brown colour, carefully pour in cream and add butter. Once butter has melted, take pan off heat and allow caramel to cool slightly for around 5 minutes.
  • Once cooled, place strawberries and pineapple slices into the pan, sliced face down, ensuring that the two fruits are evenly spread throughout.
  • Take puff pastry sheet and cover fruit in pan. Press edges down around fruit and pierce pastry a few times with a knife.
  • Put pan into the oven for 30 minutes, or until pastry is crispy and golden.
  • Take pan out of stove and carefully tip some of the extra caramel sauce into a bowl, keeping the pastry in place in the pan with a spoon.
  • With a plate wider than the pan, cover the pan and carefully flip so that the tarte tatin comes out onto the plate. Drizzle tarte tatin with the extra caramel sauce.
  • Serve with vanilla ice-cream.

Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon

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