Pineapple Tarte Tatin with Rum Caramel Sauce

This may look super-flash, but believe me it is so easy to make – it can be our little secret!

350 grams ready-rolled butter puff pastry

½ ripe, fresh pineapple 2 tablespoons caster sugar

30 grams chilled butter, chopped into cubes TO SERVE vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream)

Rum Caramel Sauce (see recipe right)

EQUIPMENT: 23cm oven-safe frying pan.

Cut a disc of pastry to ½cm bigger than the diameter of the pan, place it on a sheet of baking paper and refrigerate.

Preheat the oven to 180°C.

Remove the pineapple skin and cut it into 11/2cm-thick rings, removing the hard central core with a small sharp knife.

Put the sugar in the frying pan with 1 teaspoon of water and cook over a medium heat until the sugar starts to turn pale golden and caramelise. Remove from the heat, add the butter and whisk to combine.

It will look split and horrible at this point but it will be fine!

Arrange the pineapple rings, slightly overlapping, on top of the caramel syrup. Place the chilled pastry disc on top, tucking the edges of the pastry firmly around the pineapple. Cut a few slits in the pastry with the tip of a sharp knife. Bake for 25-30 minutes until the pastry is deeply golden and crisp.

Allow the tarte tatin to cool for 15 minutes before inverting carefully but quickly onto a serving plate.

Serve the tarte tatin with a scoop of vanilla bean ice cream and a drizzle of Rum Caramel Sauce, if desired.