Peppered Pineapple Tart Tatin

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 50 g butter
• 75 g caster sugar
• 1 teaspoon cracked black peppercorns
• 1 (450 g) can pineapple rings, halved into semi circles
• 375 g ready rolled shortcrust puff pastry
• baily ice cream, to serve

Recipe

• 1 preheat the oven to 200 degrees cenrigrade.
• 2 heat the butter over a medium-high heat in a 24cm skillet.
• 3 add the sugar and cook for 3-4 minutes, stirring occasionally, until caramel coloured.
• 4 toss in the peppercorns then, using a fork or tongs to pick them up, gently lay the pineapple rings in the pan- be very careful as the caramel is very hot.
• 5 open out the pastry and cut roughly into a 28cm circle.
• 6 place the pastry on top of the pan and roughly tuck in the edges, using a fork.
• 7 bakefor 25 minutes until the pastry is risen and deep golden.
• 8 remove the tart from the oven, leave to rest for 5 minutes, then place a large pan on top.
• 9 invert the tart onto the plate, slice and serve with icecream.