Ingredients

• 568ml/1 pint carton double cream
• 1 vanilla pod
• split lengthways
• 2 cinnamon sticks
• 2 cloves
• 6 medium free-range egg yolks
• 150g/5½oz caster sugar
• 1 baby pineapple
• peeled and sliced 3mm thick
• 250g/9oz plain flour
• 250g/9oz very cold butter
• cut into small cubes
• ½ tsp salt
• 125ml/4fl oz ice-cold water
• 110g/4oz caster sugar
• 20g/¾oz butter
• 2 rings pineapple
• 110g/4oz caster sugar
• 75ml/2½fl oz double cream
• 2 tbsp rum
• 2 sprigs fresh mint
• plus extra for garnish

Directions

• For the spiced ice cream
• place the cream
• vanilla pod and seeds
• cinnamon sticks and cloves into a large saucepan and heat until it starts to simmer gently.
• In the meantime
• place the egg yolks and sugar in a large bowl and whisk until the mixture thickens and turns pale.
• Gradually add the cream mixture to the bowl
• continually whisking and
• once you have added all the liquid
• pour it back into the pan. Cook until it thickens
• then remove the vanilla pod
• cinnamon sticks and cloves. Place in an ice cream machine and churn according to manufacturer’s instructions for 40-50 minutes
• or until thick. Place the ice cream in the freezer.
• For the dried pineapple
• heat the oven to 180C/350F/Gas 4. Place the pineapple slices onto a baking tray and place in the oven.
• Bake for 20 minutes and then turn off the heat. Leave in the oven for 1-1½ hours
• turning once.
• Remove the pineapple from the oven and place onto a cooling rack to firm up.
• For the puff pastry
• place the flour in a mound on a clean work surface and make a well in the centre.
• Place the butter and salt in the well and work them together with the fingertips of one hand
• gradually drawing the flour into the centre with the other hand.
• When the cubes of butter have become small pieces and the dough is grainy
• gradually add the iced water and mix until it is all incorporated
• but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly.
• Roll the mixture into a ball
• wrap in cling film and refrigerate for 20 minutes.
• Flour a clean work surface and roll out the pastry into a 40x20cm/16x8in rectangle.
• Fold the top third down to the centre
• then the bottom third up and over that. Give it a quarter-turn.
• Roll the block of pastry into a 40x20cm/16x8in rectangle as before
• and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes.
• Give the chilled pastry another two turns
• rolling and folding as before. This makes a total of four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.
• For the pineapple tarte tatin
• 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.
• For the hot caramel sauce
• 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 mint and stir to combine.
• To serve
• place a slice of each tart on a serving plate and top with a scoop of ice cream. Put a piece of dried pineapple on top of the ice cream and drizzle over the caramel. Garnish with mint.