Pineapple Upside-Down Tartlets: A Tropical Dessert Experience
Welcome to a deliciously tropical twist on a classic dessert: Pineapple Upside-Down Tartlets. These individual-sized delights take the timeless flavors of the beloved upside-down cake and package them in a beautifully presented, easy-to-serve format. Perfect for summer picnics, festive gatherings, or a sweet snack anytime, these tartlets will surprise and delight your taste buds with layers of juicy pineapple and buttery, caramel-like goodness. Join us as we delve into the craft of creating these charming desserts and satisfy your sweet cravings!
Kitchen Equipment Required
- Muffin Tin
- Mixing Bowls
- Whisk or Hand Mixer
- Knife
- Small Saucepan
- Measuring Cups and Spoons
- Spatula
Total estimated time: 1 hour 20 minutes (20 minutes prep, 35 minutes baking, 25 minutes cooling)
Ingredients
- 200g (1 cup) granulated sugar, divided
- 115g (1/2 cup) unsalted butter, melted
- 120g (1 cup) all-purpose flour
- 5g (1 tsp) baking powder
- 2g (1/2 tsp) salt
- 2 large eggs
- 100ml (1/2 cup) milk
- 5ml (1 tsp) vanilla extract
- 1 can (about 567g / 20 oz) pineapple slices, drained
- 50g (1/4 cup) maraschino cherries, halved
- 30g (2 tbsp) brown sugar
Instructions
Step 1: Prepare the Muffin Tin
Preheat your oven to 175°C (350°F). Butter each cup of a muffin tin or spray with non-stick cooking spray.
Step 2: Make the Caramel Base
In a small saucepan over medium heat, melt 65g (1/3 cup) of granulated sugar until it turns a light amber color. Pour this caramel evenly into the bottom of each muffin cup. Top with a piece of pineapple slice (cut to fit the cup) and a maraschino cherry half in the center.
Step 3: Prepare the Batter
In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the remaining sugar and melted butter until fluffy. Add the eggs one at a time, mixing well after each addition. Slowly mix in milk and vanilla extract. Gradually fold in the dry ingredients until smooth.
Step 4: Assemble Tartlets
Spoon the batter evenly over the pineapple and cherries in each muffin cup, filling them about 2/3 full.
Step 5: Bake the Tartlets
Place the muffin tin in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of a tartlet comes out clean and the tops are golden brown.
Step 6: Cool and Serve
Remove the tartlets from the oven and allow them to cool in the tin for about 10 minutes. Carefully invert the muffin tin onto a serving platter, allowing the tartlets to release. Serve warm or at room temperature. Enjoy these juicy, caramel-laden beauties!
Conclusion
Bravo! You’ve achieved a delicious fusion of tradition and tropical delight with your Pineapple Upside-Down Tartlets. These mini marvels provide a burst of luscious fruit flavors ensconced in a tender cake, all while offering the playful charm of classic upside-down desserts. Their individual serving size makes them perfect for sharing and adds a touch of elegance to any occasion.
Ingredients
- 200g (1 cup) granulated sugar, divided
- 115g (1/2 cup) unsalted butter, melted
- 120g (1 cup) all-purpose flour
- 5g (1 tsp) baking powder
- 2g (1/2 tsp) salt
- 2 large eggs
- 100ml (1/2 cup) milk
- 5ml (1 tsp) vanilla extract
- 1 can (about 567g / 20 oz) pineapple slices, drained
- 50g (1/4 cup) maraschino cherries, halved
- 30g (2 tbsp) brown sugar
Individual portions make them perfect for any occasion, from brunch gatherings to holiday feasts. Relish the balance of sweetness and tang, and feel empowered to experiment with your own variations in the future. Happy baking!
