UK BBQ Mag Winter 2017/2018 - Page 47

With winter now upon us this dessert brings some warmer thoughts, using vanilla and star anise which marry well with the natural sweetness of the pineapple.

By Using kraken a dark spiced rum in the caramel it adds another depth of flavour and gives this fantastic dessert a boozy edge.


100g castor sugar

40ml kraken rum

Jus Rol puff pastry (rolled out 2mm thickness)

2 pineapples

1/2 a fresh lime

1 vanilla pod

3 star anise

1 cinnamon stick broken in half

20g butter chilled and diced

Cast iron pan ( 10" / 26cm )


Set the BBQ to 170 degrees Celsius.

Rollout the puff pastry to a thickness of 2mm then cut out a disc the same size as your pan.

Peel and cut the pineapple in half and then into quarters to enable each piece to be cored.

Char grill the pineapple quarters until nicely charred.

Take off the grill place on a board or plate and while still warm squeeze over the juice of the lime half.

Now make the caramel, place the pan onto the grill and place in the sugar this will take around 4 minutes to start turning into an amber colour so don't go to far away at this point add the vanilla seeds and the star anise it should only take a further 2 minutes for the caramel to turn into the dark amber colour required at this point stand back add the rum then stir the rum into the caramel and immediately remove the pan and place on the floor or a table and continue to stir after a 5 minutes add the diced pieces of butter around the pan.

Leave for 5 minutes then cut the pineapple into slices and add the pieces of pineapple onto the caramel in a circular formation.

Leave to cool for 15 minutes it's important that the caramel is completely cold before you add the puff pastry disc.

Check your BBQ is still running at 170 degrees Celsius then place in the defuser and add the tart tatin and close the lid this will take around 25 minutes to cook.

Once cooked take out and leave before turning out.

Serve with an ice cream of your choice, I like vanilla or a white chocolate ice cream.


I have been a chef for 27 years worked as head chef for Michelin stared TV chef Phil Vickery and Marco Pierre White. I now cook children's meals in activity centre for a global tour operator so now have the time to follow my passion which is BBQ and live fire cooking. I just follow the same principles of a kitchen and use them to produce the same standard of food using a BBQ and fire..

Pineapple and dark rum Tart Tatin

By Andy Knight