One of the perks of having food home delivered, is the free magazine that accompanies deliveries every so often. Recently, the Aussie Farmers magazine had a recipe for this Caramelised Pineapple Tart... and I just happened to have a pineapple sitting temptingly in the fruit bowl. I couldn't resist. This was my first attempt at this sort of recipe, so a few naughty words might have escaped. This was also my first time using my frying pan in the oven. One of the reasons I bought this pan was for its oven capabilities, but I was still a bit nervous as I put it in.
165g (3/4 cup) caster sugar
2 teaspoons softened unsalted butter
1/2 pineapple, peeled
2 sheets frozen puff pastry, thawed
vanilla bean ice cream, to serve (I used natural yoghurt, which was a great balance to the all-out sweetness of the tart)
Preheat the oven to 210C.
Put the sugar and butter in an ovenproof frying pan and set over moderate heat. Cook, stirring often, for 5 minutes until well caramelised. Remove from the heat.
Slice the pineapple into 5mm thick pieces and remove the core. Arrange the pineapple pieces decoratively on the caramel, then return the pan to the heat and cook for 3 minutes.