Upside-Down Pineapple Tart (Tarte Tatin)

Name: Upside-Down Pineapple Tart (Tarte Tatin)
Yield: 8
Ingredients: Filling; 12 red pineapples; 2 cups (ch 1) of cornstarch; 1 cup (ch 1) of water; Dough; 1 tablespoon of cornstarch; 2 1/2 cups of all-purpose flour; 1 pinch of salt; 1 cup (ch 1) of melted butter or margarine at room temperature; 1 egg; Utensil; A removable bottom tart pan with a 25 cm diameter

1
Filling
2
12 red pineapples
3
2 cups (ch 1) of cornstarch
4
1 cup (ch 1) of water
5
Dough
6
1 tablespoon of cornstarch
7
2 1/2 cups of all-purpose flour
8
1 pinch of salt
9
1 cup (ch 1) of melted butter or margarine at room temperature
10
1 egg
11
Utensil
12
A removable bottom tart pan with a 25 cm diameter

Ingredients

1
Filling
2
12 red pineapples
3
2 cups (ch 1) of cornstarch
4
1 cup (ch 1) of water
5
Dough
6
1 tablespoon of cornstarch
7
2 1/2 cups of all-purpose flour
8
1 pinch of salt
9
1 cup (ch 1) of melted butter or margarine at room temperature
10
1 egg
11
Utensil
12
A removable bottom tart pan with a 25 cm diameter

Directions

1
Filling
2
Pit the pineapples, remove the seeds and cut them into four parts
3
In a saucepan, combine the cornstarch, water, and mix well
4
Without stirring, let it simmer over low heat until a thin syrup forms
5
Add the pineapple quarters and cook for five minutes
6
Remove the pineapple and let the syrup continue to caramelize. Reserve
7
Dough
8
In a bowl, combine all the ingredients
9
Mix delicately
10
Do not overwork
11
Let it rest for 15 minutes
12
On a smooth surface, floured with flour, roll out the dough into a thin disk slightly larger than the tart pan
13
In the tart pan, arrange the pineapple quarters, fitting snugly to fill the entire pan
14
Drizzle with the syrup and place the dough over the pineapple, pressing the edges to adhere
15
Bake in a preheated oven at 180°C for 30 minutes
16
Let it cool before flipping the tart.