Mini pineapple tatin

To prepare the mini pineapple tatins, start with the shortcrust pastry: in a mixer, put the flour 1, the cold butter cut into pieces 2, and a pinch of salt 3.

Blend everything until you get a sandy, floury mixture 4. At this point, transfer the mixture onto a cold marble, metal, or glass surface and form the classic fountain shape. Gradually add the cold water 5, kneading quickly. Continue kneading with your fingers 6, trying to warm the dough as little as possible.

Work the dough quickly until it becomes compact, firm, and quite elastic 7. Once ready, wrap the shortcrust pastry in plastic wrap 8 and let it rest in the fridge for at least 40 minutes. During this time, you can take care of the pineapple: cut off both ends 9

and peel the outer skin 10. Cut 5 slices, each 0.4 inches thick 11 and, using a 1.2-inch diameter round cutter, remove the central woody part of each slice 12.

Now, using a 4-inch diameter round cutter, further trim 4 of the 5 pineapple slices 13 to obtain 4 perfectly round and equal slices, then set them aside for a moment. Take the other pineapple slice, using the 1.2-inch cutter, cut out 4 small rounds from the tenderest and juiciest part of the slice 14. Then cut the remaining part of the slice into cubes about 0.2 inches 15.

Set the pineapple aside and proceed to prepare the caramel: pour the sugar into a thick-bottomed saucepan, then add the water 16 and bring to a boil 17. Let it simmer on very low heat until the sugar has a nice amber color. At this point, add the butter at room temperature 18

and mix well 19 until it is completely melted. Once the butter has melted, remove the saucepan from the heat and immerse it in a basin full of cold water 20 without letting the water enter the saucepan. This will stop the caramel from cooking. Take 4 molds 4 inches in diameter and pour the caramel 21,

to evenly cover the bottom 22. At this point, place a pineapple slice in each mold 23 and close the central hole with the rounds you previously cut out with the round cutter 24.

Then distribute the diced pineapple evenly over each slice 25. At this point, take the shortcrust pastry from the fridge and roll it out 26 to a thickness of 0.2 inches. Take a round cutter with a diameter of 4.5 inches and cut out 4 pastry discs 27.

Cover each mold with the shortcrust pastry disc 28 and, pressing gently with your fingers, seal the edges well 29. Prick the surface with the prongs of a fork 30.

Place the molds on the baking sheet 31 and bake the mini tatins in a preheated oven at 340°F for 35 minutes, making sure to place the baking sheet in contact with the bottom of the oven. Use the static mode of the oven. After 35 minutes, raise the baking sheet to the middle of the oven and let it bake for another 15 minutes to color the surface. Once cooked, remove the mini tatins from the oven and let them cool for 3-4 minutes 32. Unmold them while still warm: otherwise, the caramel will harden, and it will no longer be possible to remove them from the mold. The tarte tatins should be served upside down: so take one mold at a time with an oven mitt 33

and place a plate on top 34, flip the mold 35, and let them slide onto the plate: if necessary, gently detach the tatin with the tip of a knife 36.

Let the syrup created during cooking drip down the edges of the shortcrust pastry 37 and then place a scoop of vanilla ice cream on the pineapple slice 38. Serve them immediately, still warm 39. Your mini pineapple tatins are ready to be enjoyed!