Pineapple Upside-Down Tart supplied by Jupiter CT Photo by
Ingredients
- One pineapple, peeled and sliced
- ½ cup sugar
- One packet Sasko regular plain white bread buns
- 80g butter, softened
PREPARATION
- Preheat oven to 180°C and grease 23cm cake tin.
- Cut all except one pineapple slice in half through the middle. Cut out pineapple’s hard centres.
- Place small non-stick pan on medium-high heat and pour in sugar.
- As sugar begins to melt, swirl pan to make sure sugar melts evenly. Continue to do this until the sugar turns a caramel-brown colour and has all dissolved.
- Carefully pour the caramel sauce into the cake tin and then carefully arrange the pineapple slices on top of the caramel – do NOT touch the caramel as it will burn you! Put the one full slice in the centre with half slices around it so that each slice overlaps the next like fallen dominos.
- Cut four Sasko buns in half and butter them.
- Arrange cut buns like half pineapple slices on top of the pineapple, butter side down. Press buns down gently to secure them on pineapple slices.
- Bake in the oven for 35 minutes.
- 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 drops onto plate without spilling out.
- Serve tart warm with whipped cream or ice cream.
