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Ingredients

600g pineapple, peeled, cored, coarsely chopped
80g (1/2 cup) brown sugar, lightly packed
20g chilled unsalted butter, chopped
2 sheets frozen puff pastry, thawed
Double cream or vanilla ice-cream, to serve

Method

Step 1 Place pineapple in a non-stick frying pan over medium-high heat. Cook, turning occasionally, for 3 minutes or until slightly browned. Add the sugar and butter. Cook, stirring occasionally, for 3 minutes or until syrupy.
Step 2 Divide pineapple and syrup among four 10cm ceramic fluted pie dishes. Set aside for 10 minutes to cool slightly.
Step 3 Preheat oven to 180°C. Cut four 13cm discs from the pastry. Place on top of the pineapple, pleating and folding in the edges. Place on a baking tray. Bake for 15-20 minutes or until the pastry is golden. Turn onto plates. Serve with cream or ice-cream.

Upside down pineapple tarts

How to make Upside down pineapple tarts

Ingredients

Method