Gourmet and exotic variation of the mythical and traditional upside-down cake where pineapple is the star. It is convenient to make, easily and quickly, with affordable ingredients that last a long time.
Butter a tart pan of about 30cm in diameter. In a saucepan, pour in the sugar and heat over medium heat without stirring until it changes color. Off the heat, add the butter, vanilla extract, and rum, then return to low heat while stirring. Finally, pour the resulting caramel into the pan and spread it evenly.
Remove the pineapple rings, pat them dry, then cut them in half, arranging them nicely in a rosette on the still warm caramel and repeat until the ingredient is used up. Place the mold in the refrigerator for half an hour.
To finish, preheat the oven to 180 degrees. After allowing it to chill in the refrigerator, place the dough in the mold and pinch the edges inward lightly, create a small vent in the center, then bake at 180 degrees for 30 minutes. Let cool. You can enjoy this tart with vanilla or coconut ice cream.
0 servings
6
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