Pineapple upside down pastry


Piece of life

In the last few weeks, my market has been stocking delicious and affordable pineapples. Pineapple is one of my favorite fruits, so I’m making the most of it.

When I started to hang out in the Brazilian community, one of my biggest culinary discoveries was at my first BBQ. I discovered many culinary specialties, including delicious meats [one day I’ll have to tell you more about it], but the biggest revelation for me was the dessert: a grilled pineapple with cinnamon.

Before that, I’d never eaten cooked pineapple, nor any combination of pineapple and cinnamon. Now it’s an essential element of my BBQs, which would clearly fail without this little treat at the end. And since then, this combination has inspired me to create other recipes. I already shared with you a recipe for pineapple cinnamon jam. Now comes a delicious tart.

About this pineapple upside down pastry

A few weeks ago [actually, probably several months ago, I’m definitely way behind on trends 😉 ], social networks were invaded by recipes of upside done pastries, baked in tarte tatin style. Whether sweet or savory, these tarts are very easy to make and can be endlessly adapted.

The principle is simple: place your condiments and ingredients on a baking sheet [covered with parchment paper] before covering it with a piece of pastry. As well as being easy and practical, this method also prevents the dough from getting too soggy.

I wanted to make a version of these pies inspired by the cinnamon-roasted pineapple I love so much. The result is divine!

The dough

You can choose the type of pastry you prefer, homemade or store-bought. I opted for a quick puff pastry, ideal when you want a little puff effect with little time to spare.


Preparing the pineapple is simple: all you have to do is peel it.

Cut off both ends of the pineapple, then place it upright [it should be stable]. Peel the pineapple gradually from top to bottom. Finally, you can remove the pineapple’s eyes to make it more pleasant to eat.

Slice the pineapple in half lengthwise. Gently remove the hard part from the center using a large knife. Finish by cutting thin slices.

Tips and tricks

Inverting the pies after baking isn’t always easy [the fruit can detach from the pastry]. To help, I used a spatula inserted underneath the pastry to hold the fruit in place.

Tartelettes express à l'ananas et à la cannelle

Pineapple upside down pastry

These upside down pastries deserve their reputation: quick and easy, and amazing! Here's my version with pineapple and cinnamon, inspired by our Brazilian BBQs.
Course: Pastry
Keyword: Easy recipe, Pastry
Portions 8
Prep Time: 15 minutes
Cooking time: 20 minutes
Print Recipe


  • 1 puff pastry
  • 1 pineapple
  • 50 g sugar
  • 1 teaspoonful of cinnamon
  • 1 egg


  • Prepare the pineapple:
    – cut off the 2 ends
    – place the pineapple upright, then peel it from top to bottom all over the surface
    – cut in 2 lengthwise
    – remove the hard central part with a knife
    – cut into thin slices
  • Mix the sugar with the cinnamon.
  • Line a baking sheet with parchment paper.
  • Shape into 8 rectangles by sprinkling with cinnamon sugar.
  • Place pineapple slices on each sugar mound, overlapping the slices slightly.
  • Cover each mound with a piece of puff pastry. Press down on the edges to ensure the pastry covers the fruit.
  • Brush the surface of the puff pastry with the beaten egg.
  • Refrigerate while you preheat the oven.
  • Preheat oven to 200℃ (400℉).
  • Brush the pies with egg a 2nd time.
  • Bake for 20 minutes, or until golden brown.

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