- 60g (2.5oz) butter
- 225g (8oz) caster sugar
- 1 small pineapple, peeled and sliced into 6 rings
- 375g (13oz) sheet ready-rolled puff pastry
- you will need:
- 6 x 9cm (3.5in) pie tins
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Heat a non-stick frying pan and add the butter. Let it melt, then add the sugar and 60ml (2.5fl oz) water. Cook for 5 minutes, stirring until the sugar is dissolved. Add the pineapple and cook for 15 to 20 minutes, flipping the pineapple halfway through, until you have a dark caramel. Give the pan a shake every couple of minutes to move the pineapple around and stop it catching.
Place a pineapple slice and about 1½ tbsp of the syrup in the base of each pie tin.
Cut out circles from the puff pastry to just larger than the pie dishes, place a circle over each dish and tuck in the edges. Place the tins on a baking tray and cook for 18 to 20 minutes until the pastry is puffed and golden.
Run a knife round the edge of each tatin and invert on to plates quickly. Serve with a dollop of good-quality ice cream, if you like.