This dairy-free pineapple tarte Tatin recipe was shared with us by the Dole Food Company, in celebration of Disney and Pixar’s Soul. They’re exploring the special link between food, cooking and music, and playing homage to middle-school-band-teacher-turned-jazz-musician Joe Gardner’s love for pizza. They’ve created several savory dairy-free pizzas, like this Serengeti Pizza, and this tarte Tatin is a bit like a dessert pizza! It’s an inverted crust topped with sweet caramelized pineapple and spices.
Pineapple Tarte Tatin hits all the Right Notes for Taste and Ease
The tarte Tatin, was created by the Tatin sisters at their hotel south of Paris in the 1880s. To make it, fruit is caramelized in butter and sugar before it is topped with a crust, baked, and then flipped to serve. It’s usually an apple recipe, but we were smitten by this remarkably easy pineapple tarte Tatin.
Even if you can’t be on a tropical island right now, the flavors of this fresh pineapple tarte Tatin will take you there. Unlike similar recipes, this one is sweetened solely with honey, and has an unlikely pairing. It’s spiked with five-spice powder.
If you aren’t familiar with five-spice powder, it’s a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It’s sold in the spice section of most grocery stores, and it does go well with sweet and savory dishes.
In a pinch, cinnamon on its own is a delicious pairing with pineapple. Ginger and allspice also go beautifully, but should be used in smaller quantities. You could always try a blend with 3/4 teaspoon cinnamon and a 1/4 teaspoon of ginger or allspice instead of five-spice powder.
Special Diet Notes: Pineapple Tarte Tatin
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free optional, nut-free (the pecan garnish in the photos isn’t required!), peanut-free, optionally soy-free (choose your buttery spread wisely), vegan optional, plant-based, and vegetarian.
- ¼ cup dairy-free buttery spread or sticks
- ½ cup honey (can sub honey alternative or agave nectar for vegan)
- 1 ripe pineapple, shell removed, cored, and cut into chunks
- 1 teaspoon Chinese five-spice powder
- 1 (9-inch) dairy-free refrigerated pie crust (gluten-free, if needed)
- Dairy-free vanilla ice cream, for serving (optional)
- Preheat your oven to 400°F.
- Melt the buttery spread and honey in a medium cast-iron skillet or oven-safe skillet over medium heat. Stir in the pineapple chunks and increase the temperature to medium-high. Cook the pineapple for 3 minutes or until the liquid is lightly golden and bubbly. Reduce the heat to medium, and continue cooking for 2 more minutes.
- Add the five-spice powder to the pineapple and stir to evenly coat it. Cook for 1 minutes, or until heated through. Remove the pan from the heat, and let the skillet cool for 10 minutes.
- Cover the pineapple mixture with the pie crust, tucking the edges down into the skillet. Cut two slits in the center of the crust.
- Place the skillet in your oven and bake for 15 to 20 minutes or until the crust is golden and cooked through. Let cool for 10 minutes.
- Run a knife around the edge of the tart. Place a serving plate upside down over the skillet and turn over.
- Serve each slice with a scoop of dairy-free vanilla ice cream, if desired.