Chinese (Lunar) New Year is only a few days away. Whilst lots of us are keeping to the tradition of baking CNY Pineapple Tarts, I am feeling a little cheeky to go against the conventional.
Nothing can take my love away from French desserts. Creme brûlée, tarte tatin, macarons, chocolate gâteau, crepes..... I can go on and on for all day. French pineapple tart is what I wanted to make this year. So this Pineapple & Rosemary tarte tatin was born.
Like Lulu, like me, this rebellious tart is not destined to be a failure but a winner.
Makes 4
Ingredients
1/2 small-medium pineapple, cored and sliced
120 g caster sugar
20 g butter
1 tbsp fresh Rosemary leaves
1 sheet ready-rolled puff pastry
Gingery coconut cream:
1/2 cup (125 ml) coconut cream
I piece thumb-size ginger, smashed with a meat mallet
Method
- To make the Gingery Coconut Cream: Heat coconut cream with ginger gently under low heat until just warm. Remove from heat and let the ginger infuse in the coconut milk for 10 minutes. Discard the ginger. Filter the cream with a fine sieve if necessary. Add a pinch
of salt and stir well. Set aside. - Preheat oven to 250C.
- Line the base 4 round ramekins with a few pineapple pieces.
- Heat the sugar in a frying pan under low heat. Swirl the pan from time to time until sugar is melted and turned caramel.
- Immediately add Rosemary and butter and swirl to mix.
- Divide and pour the sauce into the ramekins that were lined with pineapple.
- Cut 4 rounds (slightly larger than the remekin) from the puff pastry.
- Cover the puff pastry rounds over the pineapple and caramel. Tuck in the the edges.
- Bake the tarts in the oven for 10 minutes or until the pastry is puffed and golded brown.
- Remove from oven turn them over on 4 serving plates.
- Serve immediately with the gingery coconut cream.
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54 comments:
Ellie this looks lovely, a delicious twist of tradition! Nothing wrong with a bit of rebellion in the kitchen ;)
Tiger mothers! My mom used to be one of them when I was a child but not anymore. I guess she changed her parenting style according to the situation.
This dessert is lovely lovely lovely, Ellie. And I feel like eating more pineapple for CNY after browsing your gorgeous pics.
Ellie, I have (actually my whole family including my teenagers)read the article in the Wall Street Journal. Did you also read the version of the "American upbringing"? We laughed so hard.
Going against the tradition is often not the worst at all. How else would we have gone forward. New inventions are necessary. I like yours a lot. What a great flavor combination with the pineapple, rosemary, ginger and coconut! French desserts are my love, too.
This sounds fantastic - I love its rebellious streak too!
Don't we all need to be rebellious from time to time! That's what makes us go forward. As long as we don't break the law or cause a stroke or heart attack in our parents. Life cannot be status quo all the time.
And I like the unconventional thing you just came up with. It's makes food-tasting fun and interesting
Pineapple, rosemary and coconut? What a fantastic flavor combination. Good job : )
Beautiful photos... and dessert :)
Have a wonderful Australia Day :D
oh so gooood !!!
What a lovely flavor combo! a heavenly dessert.
Cheers,
Rosa
Amy Chau and her book are all over the U.S. News...very popular right now.
A little rebellion is a good thing...I wonder if parents don't expect it?
The tart looks lovely, and rebellion in the kitchen is most definitely a good thing.
Nice idea to use ramekins, to serve individual portions. Ginger and pineapple is great combination
what an intriguing flavour combination and I just happen to have 3 sliced pineapples in the fridge!
I like the addition of the rosemary in this and using ramekins for individual portions.
If we always stuck with tradition, we'd never have any new and wonderful cuisine to experience.
Nice one!
The tatin look awfully good and I do like the caramel topping. Bet the pineapply and ginger was a delicious combination.
sounds really yum! Like the pics too!
wow this looks wonderful and so delicious!
This looks so lovely! I would like to try this instead of my pineapple tarts.
If this is rebellion then bring some more, it suits you! I love this. Its great looking.
I think a little bit of rebellion is the natural course of evolution. Without it, things would always stay the same...and where's the fun in that?
This tarte tatin is beautiful and I love that you infused it with some asian flavors in the coconut cream!
Ooooh, this tart looks so tasty! I love the combination of flavors you came up with, yum! :)
I like to take bits of the best from everyones elses tradditons to turn into my own, that way we get new and interesting ideas and styles. Like these pineapple tare tatins, a lovely twist on a classic recipe.
Good to see your rebellious side come through Ellie! And I'm glad the rebel in you decided to produce these gorgeous tarts! Love the flavour combo!
Tarte tatin is my list to do for long time, this one looks delicious with all the favorite pineapple rosemary and that die for coconut cream. I read that article.
Uughhh! I feel rebellion bubbling up at me just reading that. I'm with you on this one, I'd immediately decide to go against convention & do my thing. And, what a way to rebel girlfriend - Mini Pineapple & Rosemary Tarte Tatin with Gingery Coconut Cream. Stunning :)
great ... thats gonna be awesome for cny!
p.s : congrats on your feature on sbs!
My parents are definitely tigers too - but they don't mean to be, they're just not Western educated and were passing on what their parents expected of them. I don't blame them (too much). Having said that, I'd be very wary of them teaching things to my kids when the time comes!
To be honest, I still can't tell whether that article is designed to be satirical or not.
Nice little idea. No harm in cooking rebellion! Bring it :)
My I was taken aback by the article, it so disturbing to have parents like that.
An i was taken aback again at the sight of that tart. Sinfully tempting and delicious thats what French desserts are made of. Yumminess.
The fork caught my attention :P such a classic design. Your gingery coconut cream is bringing out the malaysian in you :)
I have been dying to make a tarte tatin but could never see myself finishing one. Now that you've shown how easy it is to do individual ones, I'm in! :D
Ellie, I read about that article. It cause quite a stir. I am glad my mum was a liberal and so are we with our children. The pineapple and rosemary tarte tatin utmost delicious looking. Again I have to say I LOVE your photos, they AWESOME!! BTW I have giveaways for Valentine's day. I have made some earrings to give away, I invite you to join in the fun.
Ah yes that article did make me smile! But not half as much as your tarte tatin! It looks positively droolworthy :)
Rosemary? Gingery coconut? Wow, I'm intrigued!
That looks so delicious and not nearly as difficult as I would have imagined.
Yummy, thanks for sharing!
I love twists on classics! Great job!
I love incorporating herbs in desserts - this one sounds divine!
Love this! I wouldn't say that you are going against tradition, you are simply embracing elemants of each and making it your own =)
This is absolutely lovely! I love the idea of ginger and coconut! For a family reunion, I've been asked to do a dessert..I have to find a way to bring this over. Heh...
These look so good! So lovely to look I am drooling over here!
Cheeky is good, Ellie! Especially when it turns out a gorgeous tarte like this one.
I like the idea of a coconut cream too.
I caught that article too. I think I was only semi-rebellious though but I did do one or two crazy (big) things HAHA
Love your rebellious tart for sure :D Happy CNY in advance! Wishing you and your family an abundance in health for the year of the rabbit!
I love tarte tatin. This looks delicious. I'm always up for a little rebellion :)
What a delicate, sweet, moist and luscious little pastry! Much prefer this to the rich and heavy tarte tatin I am used to!
The rosemary is an inspired touch. And that gingery coconut cream? I could drink a gallon. Seriously!! ;)
I can understand tiger mothers or in my case tiger parents--we were required to do math workbooks during summers before we can play outside! I love your tart tatin, the flavors are so intriguing.
pineapple is one of my favorite fruits and this dish would make me very happy. i have fresh pineapple in the fridge - yay! i have work to do this weekend!
anything with pineapple and with mini in it sounds like a winner to my ears. I like delicate desserts that look so dignified in the middle of the plate :). I'll die instantly if cooking would be nothing but following other recipes and traditions. You are right to experiment and add more to what we already know and eaten so many times.
Tradition and rebellion both have their charms! :)
Those look so great... love the idea of rosemary and pineapple... never would have done it on my own. Tart tatin is a real favorite of mine and I've made it with pears and apples... pineapples??? GREAT idea!
That looks great, love the addition of rosemary!
Ellie, this looks so delicious. I love the little twists with rosemary and ginger coconut cream.
I read Amy Chua's book because I was so intrigued by the article. Many of her views on parenting resonate in the way I was raised. I was just like Sophia with only a bit of Lulu in me! This is certainly not a typical Chinese New Year dish but looks wonderful and I'm sure would be welcome at any table (especially mine)!
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