Together
By Jamie Oliver
Caramelized pineapple tartlets
Coconut vanilla sponge & crispy nutmeg filo
Not Too Tricky
serves 6
Recipe From
Ingredients
2 tablespoons caster sugar
1 x 435g tin of pineapple rings in juice
20g desiccated coconut, plus
extra for sprinkling
30g ground almonds
1 teaspoon vanilla bean paste
60ml semi-skimmed milk
3 sheets of filo pastry
olive oil
1 whole nutmeg, for grating
6 quality jarred cherries in syrup
coconut yoghurt or vanilla ice cream, to serve
Top Tip
To get ahead, follow the recipe to the end of step 4, then cover and refrigerate overnight till you're ready to bake.
Method
- Sprinkle the sugar into a large non-stick frying pan on a medium-high heat, then add the juice from the pineapple tin, along with a splash of water. Let it simmer until bubbling and the sugar has dissolved, then carefully place six pineapple rings into the pan. Cook until the syrup has reduced and the pineapple is lightly golden on each side, turning halfway and gently swirling them in the syrup occasionally, then turn the heat off and leave to cool completely.
- Meanwhile, whisk the coconut, almonds, vanilla paste and milk together. Lay out one filo sheet, brush with a little olive oil and add a few scrapings of nutmeg, then repeat, stacking up all three sheets.
- Cut into six squares, then divide the sponge batter between them, spooning it into the centre of each and spreading it out a little. Top each with a sticky pineapple ring, gently pressing them into the batter.
- Casually fold the filo upwards around the pineapple (like you see in the picture), lining the tartlets up on a lightly oiled baking tray as you go. Sprinkle with a little extra desiccated coconut, then spoon over any remaining syrup from the pan.
- Preheat the oven to 180°C/350°F/gas 4. Bake the tartlets on the bottom of the oven for 20 minutes exactly. Serve with a cherry in the centre of each and a drizzle of cherry syrup. Finish with a dollop of yoghurt or a scoop of ice cream.
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