Pineapple tart tatin with mango chutney and sour cream

Preheat the oven to 200 ° C. Divide the pineapple over the quiche form and divide the chutney over it.

Roll out the dough, lay over the quiche mold and cut off the overlapping dough.

Push the dough loosely over the pineapple filling and fry the tarte tatin in the middle of the oven for about 35 minutes.

In the meantime, heat a skillet without oil or butter and toast the almond shavings in 3 min. Until golden brown. Let cool on a plate.

Take the cake out of the oven and let it rest for 5 minutes. Put a serving dish upside down on the shape and turn over.

Sprinkle the tarte tatin with the almond shavings and serve with the sour cream.