Spiced Pineapple Tarte Tatin
Cook time – 20 min
- Total time
- 35 minutes
- Preparation time
- 15 minutes
- Calories
- 270
- Portions
- 8
Directions
- Preheat oven to 400°F.
- Melt buttery spread and honey over medium heat in medium cast-iron skillet. Stir in pineapple chunks and increase temperature to medium-high, cook 3 minutes or until liquid is lightly golden and bubbly. Reduce heat to medium, continue cooking 2 more minutes.
- Toss together pineapple with five-spice powder until evenly coated. Stir into skillet and cook for 1 minute or until heated through. Remove from heat; cool 10 minutes.
- Cover pineapple mixture with pie crust, tucking edges down into skillet. Cut two slits in center of the crust.
- Bake 15 to 20 minutes or until crust is golden and cooked through. Let cool 10 minutes, then run a knife around edge of tart. Place serving plate over skillet and turn over. Serve with vanilla yogurt if desired.
Ingredients
- ¼ cup vegan buttery spread stick
- ½ cup honey
- 1 DOLE® Tropical Gold® Pineapple, shell removed, cored, cut into chunks
- 1 teaspoon Chinese five-spice powder
- 1 (9-inch) refrigerated pie crust
- Low-fat vanilla frozen yogurt (optional)
Nutritional Facts
| Serving Per Container | |
| Serving Size | 166g |
| Calories | 270 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (12 g) | 15% |
| Saturated Fat (4.5 g) | 23% |
| Polyunsaturated (2 g) | |
| Monounsaturated (2 g) | |
| Cholesterol (5 mg) | 2% |
| Sodium (190 mg) | 8% |
| Total Carbohydrate (44 g) | 16% |
| Dietary Fiber (2 g) | 7% |
| Total Sugars (28 g) | |
| Protein (2 g) | |
| Calcium | 2% |
| Copper | 10% |
| Folate | 6% |
| Iron | 6% |
| Manganese | 50% |
| Niacin | 6% |
| Potassium (134 mg) | 2% |
| Thiamin | 8% |
| Vitamin B6 | 6% |
| Vitamin C | 60% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.