Upside down tart
Dan Birk of the Box Tree at Ilkley
of sugar with a drop of water until it caramelises and is golden brown. Add 100g of butter and mix.
Stud each of the pineapple discs with 3 cloves and add to the pan.
Slice the vanilla lengthways, scrape out the seeds and add both to the pan along with the star anise.
Cook gently, turning frequently until the pineapple is tender and caramelised. Roll out the puff pastry in the icing sugar until 3mm thick. Cut into 4 discs and prick with a fork and cover with more icing sugar.
Place the pineapple into a tart ring with a little caramel, then place pastry disc on top of the Christine Austin recommends: Full of rich, sweet, floral and toffee notes, backed by clean citrusy freshness, Torres Floralis Moscatel Oro, Spain, Waitrose, £7.19 for 50cl until January 2 is perfect with this dish. Alternatively try the luscious honeyed fruit of Seifried Estate Sweet Agnes Riesling, Nelson, New Zealand, Halifax Wine Co. £13.75 for 37.5cl. pineapple. Cook at 175C approximately for 25 minutes or until the pastry is cooked through and is golden and glazed.
For the ice cream, whisk the egg yolk and sugar together. Boil milk and gellam gum then add to the eggs and sugar Add rum to taste, approximately 75 ml, and then freeze if possible in a pacojet container. Once frozen, churn in your pacojet.
For the garnish, roast a little desiccated coconut in a tray until golden brown. Slice the baby pineapple and coconut on a slicer, place on a tray and sprinkle with icing sugar and place in the oven at 80C for approximately 1 hour.
Separate the milk solids from the coconut milk and blitz in a food processor until smooth. Soak the raisins in a little stock syrup infused with cinnamon, star anise and cloves. Bring to the boil, flavour with rum and leave to infuse for 3 hours, chill and store in the liquor.
Turn out the tartins and serve each with a scoop of ice-cream and garnish with the slices of pineapple and coconut and raisins.