Ingredients

• 110g/4oz caster sugar
• 20g/3½oz butter
• 2 rings pineapple
• 150g/5oz ready-made puff pastry
• rolled to 5mm/¼in thick
• 100g/3½oz caster sugar
• 75ml/3fl oz double cream
• 2 tbsp rum
• ¼ tsp cracked black pepper
• coconut ice cream
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Divide the sugar evenly between two small ovenproof blini pans over a low heat. Cook without stirring
• until the sugar has melted and caramelised in both pans
• turning golden brown.
• Remove from the heat and place half of the butter into each pan. Stir gently to combine.
• Place a pineapple ring into the caramel in each pan.
• Place the rolled out pastry onto a clean
• floured surface and cut out two circles slightly larger than the circumference of the blini pans.
• Cover each pan with a pastry round
• pushing the edge down around the pineapple ring. Transfer the oven and bake for 10-12 minutes
• until the pastry is golden brown and cooked through. Remove and allow to cool slightly.
• Meanwhile
• for the black pepper caramel
• place the sugar into a saucepan and heat gently without stirring until it has melted and turned a golden caramel colour.
• Remove from the heat and place the base of the pan into cold water to prevent the sugar cooking further.
• Add the double cream
• rum and black pepper and stir to combine.
• To serve
• turn each tarte tatin out into the centre of a plate. Spoon the black pepper caramel around the tart and top with a spoonful of coconut ice cream.