LCBO Food & Drink Early Summer 2020

Pineapple Tarte Tatin with Mint Cream

Caramelized pineapple, minty cream and a sweet, gingery crust—what’s not to like? You’ll need to start the cream a day in advance, but it’s a cinch. MINT CREAM 1 cup (250 mL) whipping cream 1/3 cup (80 mL) roughly chopped mint 2 tbsp (30 mL) icing sugar 2 tbsp (30 mL) finely chopped mint 1 to 2 tbsp (15 to 30 mL) ice water 11/4 cups (310 mL) all-purpose flour 1 tbsp (15 mL) finely chopped candied ginger (see TIP) 1/4 tsp (1 mL) salt 1 tbsp (15 mL) sugar 5 tbsp (75 mL) cold unsalted butter, cut into chunks FILLING 1 container (500 g) peeled and cored pineapple, drained 1/4 cup (60 mL) unsalted butter 1/2 cup (125 mL) light brown sugar Pinch allspice 1 Combine cream and roughly chopped mint in a bowl. Cover and refrigerate for 10 to 12 hours. 2 Meanwhile, make pastry: whisk together egg yolk and water in a liquid measuring cup. Combine flour, ginger, salt and sugar in a food processor. Pulse to ensure ginger is evenly distributed. Add butter and pulse until mixture resembles coarse oats. With the motor running, add egg mixture. Process just until dough starts to clump together. Turn out onto work surface, bring together and pat out into a disc. Cover with cling wrap and refrigerate for at least 30 minutes. 3 Preheat oven to 425°F (220°C). 4 For the filling, slice the pine- apple into rings 1/8 inch (3 mm) thick. Set aside. PASTRY 1 egg yolk

9 Strain whipping cream into a medium bowl (discard mint leaves) and whip to stiff peaks along with the icing sugar. Fold in the freshly chopped mint and serve alongside the tarte tatin.

round. When cool enough to handle, arrange pineapple in an overlapping pattern in pan. Top with pastry to fully cover; tuck in excess dough to seal. Bake in preheated oven for 15 minutes. Reduce to 350°F (180°C) and bake an additional 20 to 25 min- utes or until pastry is light golden and crisp. 8 Let stand for 10 minutes, then cover pan with a large serving platter. Flip pan over to release tart.

5 Melt butter in a heavy, 10-inch (25-cm) ovenproof skillet over medium heat. Add sugar and all- spice. Stir to combine, bring to a boil, and cook to thicken slightly, about 3 minutes (sugar will not be dissolved). 6 Add pineapple rings and cook for 3 minutes longer, stirring carefully to coat pineapple but leaving intact. Remove from heat. 7 On a lightly floured surface, roll pastry into an 11-inch (28-cm)

Serves 8

TIP  To make the sticky candied ginger easier to chop, sprinkle it with a few pinches of flour, one pinch at a time, as you chop.

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FOOD & DRINK EARLY SUMMER 2020