Cajun Spiced Pineapple Upside-Down Tartlet

Steps

1. 1

   Brown the butter and make caramel

   • In a small heavy-bottomed saucepan over medium heat, melt the 4 tablespoons (57 g) of butter.
   • Once melted, continue heating, swirling the pan occasionally but not stirring, for 6–8 minutes until the milk solids turn golden brown and smell nutty.
   • Remove from heat, stir in the brown sugar, Cajun spice blend, vanilla extract, and sea salt.
   • The mixture will bubble slightly.
   • Divide the warm caramel evenly among the four tartlet tins, using about 1 tablespoon (15 ml) per tin, spreading it in an even thin layer on the bottom.
   • Work quickly as the caramel will firm as it cools.

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   Ready when: Milk solids are golden brown and mixture smells nutty

   Tip: Watch the butter carefully—brown butter can burn quickly. If specks turn black, start over. The caramel should be warm but not piping hot when you divide it.

2. 2

   Arrange pineapple in tins

   • Working with the pineapple rings, cut larger rings in half or into quarters so you have pieces that fit snugly in the tartlet tins.
   • Arrange the pineapple pieces in a single layer over the caramel in each tin, fitting them as closely as possible and using 4–5 pieces per tartlet.
   • The pineapple will shrink slightly as it cooks, so pack them in reasonably tight.
   • If there are gaps, fill with smaller scraps.

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   Ready when: Pineapple pieces are snugly arranged in tins

   Tip: Cut the pineapple rings evenly so they cook at the same rate and create an attractive pattern when inverted.

3. 3

   Cut and fit pastry

   • Lay the thawed puff pastry on a clean work surface.
   • Using the tartlet tin as a guide (or a 4½-inch / 11 cm round cutter), cut out four circles of pastry, each slightly larger than the tin opening (about ¼ inch / 6 mm extra on all sides).
   • Gently lay one pastry circle over the pineapple in each tin, tucking the edges down slightly around the fruit so the pastry sits snug but not tight—it will puff up as it bakes.
   • The pastry should just touch the pineapple; do not press hard or it will prevent proper rise.

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   Ready when: Pastry circles are cut and fitted over pineapple

   Tip: Keep pastry cold and work quickly. If it gets warm and sticky, return it to the refrigerator for 5 minutes. Do not stretch the pastry; let it rest in the tin naturally.

4. 4

   Bake the tartletsOven 400°F / 205°C

   • Place the filled tartlet tins on a baking sheet (to catch any drips and for easier handling).
   • Slide into the preheated 400°F (200°C) oven.
   • Bake for 28–32 minutes until the pastry is deep golden brown on top and the edges have puffed up.
   • You may hear the caramel bubbling around the edges—this is normal and desirable.
   • If the pastry is browning too quickly (before the caramel fully caramelizes), loosely tent with foil for the final 5 minutes.

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   Ready when: Pastry is deep golden brown; caramel bubbles at edges

   Tip: Place the baking sheet in the middle oven rack. If your oven runs hot, start checking at 25 minutes. The tartlets should smell sweet and fragrant when done.

5. 5

   Cool and invert tartlets

   • Remove the baking sheet from the oven and let the tartlets rest for 3–5 minutes—just long enough for the caramel to set slightly without cooling completely (it should still be warm and pliable).
   • This timing is crucial: if too hot, the caramel is too liquid to hold the shape; if too cool, it will set hard and be difficult to release.
   • Run a thin knife around the inside edge of each tartlet tin to loosen the pastry and pineapple.
   • Place a small dessert plate over each tin and carefully invert, holding the plate and tin together.
   • Give a gentle tap on the bottom or sides of the tin, then slowly lift the tin away.
   • The pineapple and caramel should drop onto the plate, leaving the pastry on top.

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   Ready when: Tartlet inverts cleanly; pineapple and caramel release onto plate

   Tip: If a tartlet sticks, run a thin knife more firmly around the edge, or place the tin back in a 350°F (175°C) oven for 1–2 minutes to soften the caramel. Do not force it or the pastry may tear.