Pineapple Tarte Tatin

1. 1

   Cut the top and bottom from the pineapple. Using a small sharp knifr cut off the peel and carefully cut out the eyes. Slice in half vertically and cut out the core. Now slice the pineapple into 2.5cm (1 inch) thick slices.

2. 2

   Place your chosen dish on the heat and put in the sugar. Add 4 tbsp of water and heat until the sugar is dissolved. Boil gently until the sugar colours and caramelises. Turn down the heat and add the butter. If the mixture becomes thick and granular add a little more water and heat until it is smoothish.

3. 3

   Lay the pineapple slices in the dish cutting where necessary to make them fit, then simmer for 5u10 minutes. Watch the mixture carefully, as the sauce may catch and burn.

4. 4

   Roll out the pastry and cut a circle about 1 cm larger than the pan. Lay this over the fruit, tucking in the edges and place in the oven. Bake for 30 minutes or until well risen and golden brown.

5. 5

   Remove from the oven, allow to settle for a few minutes, then carefully turn onto a plate. Leave the pan in position for a further 2u3 minutes then remove it carefully. If some of the fruit has slipped reuposition it.

6. 6

   Serve warm with creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.