Caramelised Pineapple Tart

Ed Halmagyi 2012 “The Food Clock: a year of cooking seasonally” Australia

Caramelised Pineapple Tart

Serves 6

165g (1/4 cup) caster sugar; 2 tsp softened unsalted butter; ½ pineapple, peeled; 2 sheets of frozen puff pastry, thawed; vanilla bean ice cream, to serve

1 Preheat the oven to 210°C

2 Put the sugar and butter in an ovenproof frying pan and set over moderate heat. Cook, stirring often, for 5 minutes until well caramelised. Remove from heat.

3 Slice the pineapple into 5mm thick pieces and remove the core. Arrange the pineapple slices decoratively on the caramel, then return to the heat and cook for 3 minutes.

4 Place the pastry sheets on top of one another and roll out to form a 25cm square. Trim off the corners to shape into a circle and drape over the pineapple. Tuck in the edge, then bake for 15 minutes or until the pastry has risen. Reduce the temperature to 170°C and  bake for a further 15 minutes until the pastry is crisp.

5 Invert the tart onto a plate, then cut into slices and serve with vanilla bean ice cream.