Pineapple tart tatin with mango chutney and sour cream

Name: pineapple tart tatin with mango chutney and sour cream
Cook time: 10 min
Total time: 45 min
Yield: 10
Cuisine: French
Ingredients: 400 g fresh pineapple pieces; 170 g mango chutney ginger; 1 role fresh puff pastry; 20 g almond shavings; 125 g sour cream

Classic tarte tartin with pineapple and mango chutney with ginger, almond shavings and sour cream.

Ingredients

Kitchen Stuff

1 quiche mold with solid bottom (Ø 26 cm)

Directions

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.