Easy Pineapple Brown Sugar Tart Tatin

Ingredients

4 ingredients are all this recipe requires!

Vanilla Ice Cream is a great accompaniment to this tart (in full transparency mine is not ice cream, I didn’t have any so I had to use Ricotta Cheese for the photo !)

1. Preheat the oven to 375 degrees.
2. Peel and Slice the Pineapple removing the hard center core, you want to slice it into quarters reasonably thin.
3. In the bottom of a 9 or 10-inch pie tin sprinkle the Brown Sugar evenly and cut the Butter into small cubes and evenly distribute over the Brown Sugar.
4. Lay the Pineapple evenly starting at the outside edge.
5. Place the large outside edge of the Pineapple Slice against the edge of the tin.
6. Lay the inside circles of the Pineapple by overlapping them the same way until it is full with no gaps.
7. Roll the thawed Pastry onto a lightly floured surface, place the Pie tin on top and cut a circle about 1/2 inch larger than the tin.
8. Place the Pastry on top of the Pineapple and tuck the edges under as well as you can, it kind of seals the Butter and Sugar in.
9. Bake for about 15 to 20 minutes until quite brown.
10. Let cool for about 10 minutes before placing a plate on the pie tin and flipping it over and serve with Ice Cream or Whipped Cream if you want.