This easy Jamie Oliver Air-fryer Pineapple Tarte Tatin is a delicious, quick dessert with a tropical twist. It features juicy pineapple, crispy puff pastry, and a sweet hint of stem ginger, topped with creamy vanilla ice cream. Perfect for impressing guests with minimal effort!
Ingredients Needed
- 20g flaked almonds
- 1 x 425g tin of pineapple slices in juice
- 1 ball of stem ginger, plus 4 tbsp stem ginger syrup
- ½ x 320g sheet of ready-rolled puff pastry
- 20g desiccated coconut
- 4 scoops of vanilla ice cream
How To Make Air-Fryer Pineapple Tarte Tatin
- Toast almonds: Remove the shelf from the air-fryer drawer, scatter in the almonds, and cook for 4 minutes at 190°C, or until lightly golden. Remove and set aside.
- Prepare pineapple: Drain the pineapple (save the juice for later). Arrange the slices in the air fryer basket, overlapping and cutting to fit. Drizzle over 2 tbsp stem ginger syrup, then matchstick and scatter the stem ginger ball. Cook for 20 minutes at 200°C.
- Add puff pastry: Gently roll or stretch the puff pastry to fit the air-fryer drawer size. Flip the pineapple using tongs, then lay the pastry on top, tucking in the edges. Cook for 15 minutes at 200°C, until golden and puffed.
- Prepare ice cream: Place the coconut in a shallow bowl and roll each scoop of vanilla ice cream in it to coat.
- Assemble and serve: Once the pastry is golden, carefully flip the tarte Tatin onto a board. Drizzle with the remaining 2 tbsp stem ginger syrup, scatter the toasted almonds, and cut into 4 slices. Top each slice with a scoop of coconut-coated ice cream.
Recipe Tips
- Use fresh pineapple juice: Save the juice from the can and use it in dressings or marinades for added flavor.
- Check puff pastry size: Make sure the puff pastry fits your air-fryer drawer to cover the pineapple evenly for the perfect golden crust.
- Carefully flip the tarte: When flipping the tarte, use tongs and be confident to avoid messing up the layers.
- Roll the ice cream gently: When coating the ice cream in coconut, roll it slowly to ensure an even coat without melting.
- Adjust cook time if needed: Keep an eye on the pastry’s color in the last 5 minutes to avoid overcooking, as air fryers vary in heat.
How To Store Leftovers?
Let the leftover Pineapple Tarte Tatin cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 390
- Total Fat: 20.5g
- Saturated Fat: 11.1g
- Total Carbohydrate: 45.2g
- Dietary Fiber: 2.5g
- Sugars: 27.4g
- Protein: 6.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Pear Dessert
- Jamie Oliver 5 Ingredients Apple Crumble Cookies
- Jamie Oliver 5 Ingredients Almond Puff Pastry
- Jamie Oliver Knickerbocker Glory Recipe
Jamie Oliver Air-Fryer Pineapple Tarte Tatin
Description
This easy Jamie Oliver Air-fryer Pineapple Tarte Tatin is a delicious, quick dessert with a tropical twist. It features juicy pineapple, crispy puff pastry, and a sweet hint of stem ginger, topped with creamy vanilla ice cream. Perfect for impressing guests with minimal effort!
Ingredients
Instructions
- Toast almonds: Remove the shelf from the air-fryer drawer, scatter in the almonds, and cook for 4 minutes at 190°C, or until lightly golden. Remove and set aside.
- Prepare pineapple: Drain the pineapple (save the juice for later). Arrange the slices in the air fryer basket, overlapping and cutting to fit. Drizzle over 2 tbsp stem ginger syrup, then matchstick and scatter the stem ginger ball. Cook for 20 minutes at 200°C.
- Add puff pastry: Gently roll or stretch the puff pastry to fit the air-fryer drawer size. Flip the pineapple using tongs, then lay the pastry on top, tucking in the edges. Cook for 15 minutes at 200°C, until golden and puffed.
- Prepare ice cream: Place the coconut in a shallow bowl and roll each scoop of vanilla ice cream in it to coat.
- Assemble and serve: Once the pastry is golden, carefully flip the tarte Tatin onto a board. Drizzle with the remaining 2 tbsp stem ginger syrup, scatter the toasted almonds, and cut into 4 slices. Top each slice with a scoop of coconut-coated ice cream.
Notes
- Use fresh pineapple juice: Save the juice from the can and use it in dressings or marinades for added flavor.
- Check puff pastry size: Make sure the puff pastry fits your air-fryer drawer to cover the pineapple evenly for the perfect golden crust.
- Carefully flip the tarte: When flipping the tarte, use tongs and be confident to avoid messing up the layers.
- Roll the ice cream gently: When coating the ice cream in coconut, roll it slowly to ensure an even coat without melting.
- Adjust cook time if needed: Keep an eye on the pastry’s color in the last 5 minutes to avoid overcooking, as air fryers vary in heat.
Jamie Oliver Air-Fryer Pineapple Tarte Tatin