Caramelized pineapple tart

Directions

1. Begin with the dough. Combine the flour and 2 tbsp sugar in a bowl.

2. Dice the butter, add to the bowl and rub in with your fingertips until the mixture resembles coarse crumbs.

3. Add the water, a little at a time, until the flour mix comes together as a dough (be careful not to over-work).

4. Cover with clingfilm and chill for at least 30 minutes.

5. In the meantime, peel the pineapple, cut into slices then cut the slices into pieces (reserve any juice).

6. Combine the caster sugar and reserved pineapple juice into a pan then heat gently until the sugar dissolves and the mixture caramelizes a golden brown.

7. Place the pineapple pieces in the base of a pie dish. Dot with the butter then pour over the hot caramel.

8. Roll out the pastry until larger than the pie dish.

9. Carefully use to cover the pineapple then tuck the pastry overhangs inside.

10. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the pastry is cooked through and golden brown.

11. Remove from the oven and invert the tart onto a serving plate. Allow to cool slightly, but serve warm.

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