Recipe for Pineapple Lemon Tarte Tatin with Shortbread Crust

Prepare the dough. In a bowl, mix the softened butter with the sugar. Incorporate the egg yolks, then the baking powder and the flour. You should obtain a smooth, homogeneous, and non-sticky dough. Shape the dough into a ball, flatten it slightly, wrap it, and place it in the refrigerator for 1 hour.

To prepare the filling: Clean the pineapple and cut it into thin, round slices about 7-8 mm thick. Then, using an apple corer, remove the harder center and cut each slice into 3 pieces. Place in a mixing bowl.

Melt the butter and brown sugar in a pan. When it starts to caramelize, reduce the heat to medium and add the pineapple slices. Cook for about 10 minutes, stirring carefully 1-2 times. At the end, remove the slices into a bowl without the sauce.

Return the pan with the sauce to high heat. Add the lemon juice. Cook until the liquid evaporates and you achieve a well-colored, syrupy caramel (about 10 minutes). Be careful not to burn yourself!

Arrange the pineapple slices in the mold, trying not to leave any gaps. I made 2 rows. If you want a thicker tart, use a smaller mold. Sprinkle the pineapple with lemon zest. Then, pour the caramel over it.

Preheat the oven to 180°C, conventional heat.

Roll out the dough to obtain a circle that is 1-2 cm larger than the diameter of the pan and place it over the pineapple, tucking the edges in, as for a traditional upside-down tart. Make a hole in the middle and add a small chimney made of parchment paper.

Bake and cook for 30-35 minutes or until the dough is golden brown.

Remove from the oven, wait 2-3 minutes, place the tray on the mold and turn the tart over, holding the mold and the tray tightly together.