Pineapple and cardamom tarte Tatin

SERVES 6 // PREP + COOK TIME 1 HR (PLUS COOLING, CHILLING, STANDING)

One of the benefits of upside-down cakes and tarts is that, because the fruit sits on the base where the heat is highest, the sugary juices caramelise, adding a wonderful depth of flavour. Use a cast-iron frying pan for this recipe.

1 medium ripe pineapple (1.25kg)

90 gm butter, coarsely chopped 165 gm (¾ cup firmly packed) brown sugar

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cardamom

Pinch ground cloves

Whipped cream or ice-cream, to serve

PASTRY

225 gm (1½ cups) plain flour

1½ tbsp caster sugar

125 gm chilled unsalted

butter, coarsely chopped

1 egg, lightly whisked

1 tbsp iced water

1 For the pastry, process flour, sugar and butter until mixture is crumbly. Add egg and water, processing until large clumps start to form. Turn out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes. 2 Preheat oven to 200°C. Line a 26cm heavy-based ovenproof frying pan with baking paper.

3 Trim top and base from pineapple and remove skin.

Cut pineapple into 5mm-thick slices. Using a pastry cutter, cut centre core from each slice. 4 Add butter, sugar and spices to a large frying pan over medium heat and stir until sugar dissolves (2 minutes). Add half the pineapple slices, bring to a simmer and cook, turning, until just tender (3 minutes). Using a slotted spoon, transfer pineapple to a tray and set aside to cool. Repeat with remaining pineapple. Reserve syrup.

5 Arrange pineapple slices, slightly overlapping, in lined ovenproof frying pan. Add pineapple juices left on the tray to reserved syrup in pan.

6 Roll out pastry on a lightly floured surface to a 27cm round, place over pineapple and tuck in the edges.

7 Bake tart until pastry is golden and cooked through

(25 minutes). Leave in pan for 10 minutes. Carefully invert tart onto a rimmed platter and peel away lining paper.

8 Reheat reserved syrup mixture in pan over medium heat, stirring until thickened slightly (2 minutes). Drizzle or brush syrup over pineapple and serve tart immediately with whipped cream or ice-cream.

We’ve taken it up a notch with this aromatic twist on a time-honoured classic.