Ingredients

• 100g/3½oz demerara sugar
• 8 slices tinned pineapple
• reserve the tinned syrup
• 320g/11½oz ready rolled puff pastry
• 1 free-range egg
• beaten
• 4 tbsp maple syrup
• 4 tsp coconut rum
• 4 tsp freshly squeezed lime juice
• vanilla ice cream
• 1 lime
• zest only

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line 4 crumpet rings (8cm/3¼in in diameter) with greaseproof paper.
• Heat a pan
• melt the sugar in the pan then remove from the heat
• Meanwhile put the lined tins in the oven for 5 minutes. Then remove from the oven and pour in the hot caramel. Place 2 pineapple slices on top of the caramel in each ring.
• Cut 4 circles from the puff pastry big enough to cover the ring. Cover the pineapple slices with the pastry
• pushing the pastry right to the bottom of the pineapple
• touching the caramel sauce.
• Place the 4 rings on a baking tray lined with greaseproof paper. Brush the tops of the pastry with some beaten egg.
• Place them in the oven and cook for 20 minutes until the pastry is golden-brown.
• Meanwhile
• for the syrup
• in a small bowl
• mix together the maple syrup
• rum
• lime juice
• and 4 tablespoons of the reserved pineapple syrup.
• Tip the tart upside down and remove the greaseproof paper. Place on a plate and serve with a scoop of vanilla ice cream over the top drizzle with some of the syrup. Garnish with lime zest and serve.