黄梨椰子焦糖挞塔丁

材料

酥皮250克
椰子焦糖170克
黑朗姆酒20毫升
小型黄梨1个,去皮、去核、切片

做法

  1. 把烤箱预热至200°C/风扇模式180°C。把酥皮擀成1厘米左右,以20厘米直径的耐热煎锅或蛋挞盘为标准,切出一个圆形。
  2. 把焦糖倒进锅中,加入朗姆酒,煮2分钟后关火,稍微放凉,然后把黄梨片铺在焦糖上,用小块黄梨把空隙填满,然后放进烤箱烤35分钟。
  3. 把酥皮铺在黄梨上,把边缘紧紧塞好,放进烤箱烤25分钟后取出,稍微放凉后翻面放进盘子中。
  4. 可以搭配椰子雪糕享用。

Pineapple and Coconut Caramel Tarte Tatin

Ingredients

250g puff pastries
170g coconut caramel
20ml dark rum
1 small pineapple, peel, core and slice

Method

  1. Preheat oven to 200°C/180°C fan. Roll out pastry to 1cm thick, and cut out a circle using a 20cm-diameter ovenproof frying pan or tarte tatin dish as a guide.
  2. Spoon caramel into the pan, add rum and boil for 2mins. Set aside to cool slightly. Arrange pineapple slices in caramel, filling any gaps with pineapple pieces. Bake for 35mins.
  3. Cover with pastry, tucking it down the side of the pan. Bake for 25mins. Allow to cool slightly, then turn out onto a plate.
  4. Serve with coconut sorbet.
食谱提供
Marks & Spencer
春夏交界之际,总是情不自禁地被鲜花和水果吸引,对清爽的味道很着迷。如果你觉得只吃水果很无趣,来看看Marks & Spencer提供的5道以水果为主角的甜点,不仅滋味甜蜜,外表也很亮眼,最适合这个时节!
欲知更多精彩内容,可翻阅《优1周》。    
TEXT 若昕 PHOTOS Marks & Spencer