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1
Preheat oven to 350F.
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2
Melt butter.
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3
In a food processor grind gingersnaps to fine crumbs and add butter and sugar, pulsing until blended.
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4
Sprinkle 1 cup (not packed) crumb mixture over bottom of tart pan and press with an offset spatula.
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5
Sprinkle 1/2 cup crumb mixture around edge of pan and with your fingers press up side of pan.
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6
Carefully line shell with foil, folding over edge to cover crumbs completely, and add pie weights or raw rice.
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7
Sprinkle remaining crumb mixture in a shallow baking pan.
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8
Bake crumb mixture in lower third of oven 12 minutes and bake shell in upper third 20 minutes.
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9
Cool crumb mixture in baking pan on a rack and, when crumbs are cool enough to handle, with your fingers break up any large clumps.
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10
Cool shell in foil in tart pan on another rack 15 minutes.
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11
Carefully remove foil and weights or rice and cool shell completely (shell may be soft in center but will firm as it cools).
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12
Soften ice cream slightly and fold in half of crumb mixture.
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13
Spoon ice-cream mixture into shell, smoothing top, and sprinkle with remaining crumb mixture.
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14
Freeze tart until ice cream is firm, about 2 hours.
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15
Tart keeps, frozen and loosely covered, 3 days.
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16
Cut rind from pineapple and quarter pineapple lengthwise.
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17
Cut off core and cut pineapple quarters crosswise into 1/4-inch-thick slices.
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18
In a dry 2- to 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
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19
Cook caramel, without stirring and gently swirling pan, until golden.
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20
Remove pan from heat and add pineapple (mixture will vigorously steam and caramel will harden).
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21
Simmer mixture, stirring, 5 minutes, or until caramel is dissolved, and cool sauce to room temperature.
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22
Chill sauce, covered, at least 2 hours and up to 5 days.
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23
Serve tart with sauce.
