Upside-Down Pineapple Tart

Try this delicious, quick and easy upside down pineapple tart recipe for a tasty dessert treat. Made with Jus-Rol sweet shortcrust pastry.

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Bake Level
Easy
Serves
10 Servings
Bake time
75 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Rolling Pin

20cm round loose bottomed tart tin

Foil or greaseproof paper

Baking Beans

Electric Mixer

Nutrition estimate

1 slice

  • Calories 280 kcal
  • Fat 15.0 g
  • Saturated fat 9.0 g
  • Carbohydrates 35.0 g
  • Sugars 20.0 g
  • Fibre 1.0 g
  • Protein 3.0 g

Tips from our bakers

For Upside-Down Pineapple Tart

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Common questions

Do I need to blind bake shortcrust pastry for every tart?
No. Blind bake when the filling is very wet, sets quickly, or does not need long in the oven—classic for custard, lemon curd, or no-bake-style fillings. For fillings that bake a long time at a similar temperature to the pastry, you can sometimes bake raw shell and filling together, though blind baking still helps avoid a soggy base.
Why does my shortcrust shrink in the tin?
Shrinkage usually comes from gluten that was overworked, dough that was not rested, or the pastry being stretched into the tin instead of lifted and eased in. Chill the lined tin before baking, avoid stretching, and rest the dough after rolling so gluten relaxes.
How do I stop a soggy bottom on a shortcrust tart?
Blind bake until the base is dry and lightly coloured, seal with a thin layer of egg white or chocolate if appropriate, brush hot jam on fruit tarts, or sprinkle a little ground nuts or semolina on the base. A metal tin and a hot oven for the initial bake also help crisp the underside.
How thick should I roll shortcrust for a tart case?
About 3–4 mm is typical for a standard tart—thin enough to cook through without being brittle, thick enough to handle. Thinner shells bake faster; very thick bases can be doughy in the centre.
How long should shortcrust rest in the fridge?
At least 30 minutes after mixing is common; many recipes suggest an hour or overnight. Resting relaxes gluten and firms the fat so the pastry is easier to roll and less likely to shrink.
How do I know when blind-baked shortcrust is done?
The pastry should look dry, feel crisp to the touch, and be an even golden colour—especially the base. Underbaked shells stay pale and soft and will sog with wet filling.
Jus Rol Short Crust Front 500g Block Shadow
500g
1kg

Made with Frozen Shortcrust Pastry Block

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