Pineapple and coconut caramel tarte tatin

Preparation

Peel, core and slice the h pineapple.

Method

1. 1 Heat the oven to 200°C/180°C fan/gas 6. Roll out the pastry to 1cm thick, and cut out a circle using a 20cm-diameter ovenproof frying pan or tarte tatin dish as a guide.
2. 2 Spoon the caramel into the pan, add the rum and boil for 2 minutes. Set aside to cool slightly. Arrange the pineapple in the caramel, filling any gaps with pineapple pieces. Bake for 35 minutes.
3. 3 Cover with the pastry, tucking it down the side of the pan. Bake for 25 minutes. Allow to cool slightly, then turn out onto a plate. Why not serve with coconut sorbet.