Recipe: pineapple tarte tatin with kecap caramel

Hold on to your hats because this cookbook truly rocks the kitchen. So colourful, so inspired, with gorgeous Indo-European dishes – absolutely phenomenal. Sweet, sour, fresh, spicy, layered, savoury: all your taste sensors are triggered by Vanja van der Leeden’s Indorock. She happily shares a number of top recipes here, and believe us: you’ll want this book on your shelf.

How to make pineapple tarte tatin with kecap caramel

• First make the kecap caramel (the quantity is generous, but it’s also delicious
  in porridge or on a pancake).
• Melt the butter in a heavy-based pan.
• Add the sugar and let it slowly but surely caramelise. This is a kind of dummy method without splattering burning sugar. Be patient; after about 20 minutes, the sauce really will caramelise. When it is amber-coloured, add the kecap.
• Finely grate the piece of ginger over the pan and mix together. Remove from the heat until needed.
• Whip the cream with the sugar, clove powder and nutmeg until soft peaks form. Refrigerate until needed.
• Preheat the oven to 220 °C.
• Peel a pineapple, remove the core and cut into slices. Depending on the thickness, you will get about six to seven slices from one pineapple.
• Defrost the sheets of puff pastry and cut out circles the size of a ramekin (or another round ovenproof dish).
• Warm the kecap caramel so that it can be poured, and pour a layer into six or seven ramekins (save a little for serving).
• Then place a pineapple slice on top and cover with a puff pastry circle. Make sure the puff pastry does not overlap the mould.
• Place the tartlets in the oven and bake for 20 minutes, until the puff pastry turns golden brown.
• Warm the kecap caramel over low heat.
• Turn the tartlets out onto plates.
• Pour more caramel over them and finish with a dollop of spiced cream (it melts quickly from the heat, so serve them immediately).

Title: Indorock
Author: Vanja van der Leeden
Price: €34,99
Publisher: Nijgh Cuisine

Photography: Remko Kraaijeveld

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