Ingredients

• 250g/9oz plain flour
• plus extra for dusting
• 275g/9¾ oz very cold butter
• cut into small cubes
• ½ tsp salt
• 125ml/4fl oz ice-cold water
• 115g/4oz caster sugar
• 2 rings pineapple
• 100g/3½oz butter
• 100g/3½oz soft brown sugar
• 100g/3½oz golden syrup
• ½ lemon
• juice only
• 150ml/5fl oz double cream
• 2 tbsp coconut liqueur
• flaked coconut
• vanilla ice cream
• 2 sprigs fresh mint
• leaves removed

Directions

• Put the flour in a mound on a clean work surface and make a well in the centre.
• Add 250g/9oz butter and the salt to the well and work 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 work in the water and it is all incorporated. Don’t overwork the dough – you should have a marbled effect with the butter. 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 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 pastry another two turns
• rolling and folding as before. This makes a total of four turns. Wrap it in cling film and refrigerate for at least 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6. Divide the caster sugar evenly between two small ovenproof blini pans. Cook over a low heat without stirring
• until the sugar has melted and caramelised in both pans
• turning golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat and put half the remaining butter in each pan. Stir gently. Place a pineapple ring into the caramel in each pan.
• Put the rolled out pastry on 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 edges down around the pineapple ring. Bake for 10-12 minutes
• or until the pastry is golden brown and cooked through. Remove and leave to cool slightly.
• Meanwhile for the sauce
• in a small saucepan heat the butter
• brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer
• then remove from the heat and add lemon juice to taste. Stir in the cream and coconut liquor.
• Toast the flaked cocount in a dry pan for 1-2 minutes
• taking care to ensure it does not burn.
• To serve
• place a slice of each tart on a plate and top with a scoop of ice cream. Drizzle over the sauce and garnish with mint leaves and toasted coconut.