Dessert

Miso pine lime tarte tatin

Name: Miso pine lime tarte tatin recipe
Yield: 6
Ingredients: 90g butter; 170g brown sugar; 40.00 ml lime juice, plus 40.00 ml finely grated zest; 20.00 ml white miso; 1kg pineapple, sliced into circles 5mm thick, then peeled and cored (see notes); 60g macadamia; 2 square sheets ready-made frozen puff pastry; 140g yoghurt

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by Lucy Tweed

Aug 08, 2023

“The pine-lime flavour combo always reminds me of holidays on the Central Coast of NSW as a kid. Splice Pine Lime ice creams were the sweet treats we licked between bouts of misadventure.” – Lucy Tweed. Recipe from Lucy Tweed's 'Every Night Of The Week' cookbook.

1/3 cup (90g) cold salted butter, cubed
3/4 cup (170g) firmly packed soft brown sugar
2 tbs lime juice, plus 1 tbs finely grated zest
1 tbs white miso
1kg pineapple, sliced into circles 5mm thick, then peeled and cored (see notes)
1/2 cup (60g) toasted macadamias, coarsely chopped
2 square sheets ready-made frozen puff pastry
1/2 cup (140g) coconut yoghurt

Method

1.

In a large (25cm) non-stick ovenproof frypan over medium heat, melt the butter, sugar, lime juice and miso and bring to a simmer. Add pineapple in batches and simmer, turning once, until tender (2-3 minutes in total). Set the slices aside on a tray lined with baking paper and allow to cool. Pour the syrup into a jug and reserve.
2.

Preheat oven to 220C/200°C fan-forced. Place half of the macadamia nuts in the same ovenproof frypan, then top with the pineapple rings, overlapping. Pour half the reserved syrup on top, then cover the fruit with both sheets of puff pastry, tucking it in at the sides. Bake until puffed and golden, around 25 minutes.
3.

Use oven mitts or some handy tea towels to flip the hot frying pan onto a serving plate (this can be deftly done by lining up pan and plate, grabbing and flipping). Beware: you are playing with hot toffee.
4.

Top with the remaining macadamia nuts and the lime zest. Serve warm with the remaining syrup and coconut yoghurt.

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Recipe Notes

Usually one would peel, slice, then core a pineapple. However, with this brilliant hack, it’s slice first, then peel and core – resulting in machine-perfect rings. You'll need a set of round cutters – or rustically sliced pineapple would be lovely, too. You could certainly give this recipe a whack with tinned instead of fresh.