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We move on to a new year that I wish you will have only positive things happen to you but we keep the same culinary open spirit at Cooknvibe. Hibiscus, this flower that is an integral part of my culture of origin with fruity, tangy notes is for me the perfect ingredient to counterbalance the sweet while keeping a gustatory, olfactory or even visual delicacy with its burgundy color. Which led me to test a hibiscus-infused caramel and what better dessert than tarte tatin to highlight caramel?
I deviate from the classic apple tatin by replacing it for a seasonal fruit, pineapple, which you can completely replace with mango for example.
AuthorFatouCategoryDéjeuner/Brunch, Desserts, DessertsDifficultyIntermediateMix flour, sugar and salt.
Add the cold butter dices and incorporate with your fingertips or in the robot
Add the egg to the preparation to form the dough.
form a ball, film and reserve in the refrigerator at least 1 hour.
In a saucepan add the liquid cream and hibiscus.
Heat without boiling it to extract the essence of the hibiscus.
Mix, strain the cream with a small strainer and let it cool
Over low heat in a pan or saucepan, melt the sugar without touching it to obtain a caramel.
Off the heat, add the butter, mix, add the hibiscus cream and mix again.
cook the caramel over low heat for 4 min and let it cool so that it thickens.
Cut the pineapple into small pieces.
In a pan make the butter, add the sugar and pineapple and mix.
Cover and cook over medium heat until pineapple juice evaporates (10-15min) stirring occasionally.
Cook for 5 min uncovered.
Preheat the oven to 200°C (180°C if fan assisted oven).
Spread the dough over a thickness of 1 cm, using a cookie cutter slightly larger than your molds cut circles.
In the small molds, start by adding the pineapple, a tsp of caramel and then the dough by pushing the edges well to saddle everything.
Bake for 10-15 min.
To unmold, pass a knife between the dough and the mold.
Pass a plate on and turn over with a quick gesture.
(optional) Sprinkle the top with hibiscus powder.
Ingredients
Directions
Mix flour, sugar and salt.
Add the cold butter dices and incorporate with your fingertips or in the robot
Add the egg to the preparation to form the dough.
form a ball, film and reserve in the refrigerator at least 1 hour.
In a saucepan add the liquid cream and hibiscus.
Heat without boiling it to extract the essence of the hibiscus.
Mix, strain the cream with a small strainer and let it cool
Over low heat in a pan or saucepan, melt the sugar without touching it to obtain a caramel.
Off the heat, add the butter, mix, add the hibiscus cream and mix again.
cook the caramel over low heat for 4 min and let it cool so that it thickens.
Cut the pineapple into small pieces.
In a pan make the butter, add the sugar and pineapple and mix.
Cover and cook over medium heat until pineapple juice evaporates (10-15min) stirring occasionally.
Cook for 5 min uncovered.
Preheat the oven to 200°C (180°C if fan assisted oven).
Spread the dough over a thickness of 1 cm, using a cookie cutter slightly larger than your molds cut circles.
In the small molds, start by adding the pineapple, a tsp of caramel and then the dough by pushing the edges well to saddle everything.
Bake for 10-15 min.
To unmold, pass a knife between the dough and the mold.
Pass a plate on and turn over with a quick gesture.
(optional) Sprinkle the top with hibiscus powder.