Pineapple and star anise tarte tatin

Ingredients

•  140g caster sugar, plus extra for sprinkling
•  80g butter
•  pinch of salt
•  1 ripe pineapple
•  8 star anise
•  500g ready-made puff pastry
•  plain flour, for dusting
•  milk, for brushing
•  whipped cream, to serve (optional)
•  coconut rum, to serve (optional)
•  2 x 4-hole Yorkshire pudding pans (with 10cm holes), greased, or 10cm mini tatin pans, greased
•  10-cm round cookie cutter

Method

 Makes 8

In a heavy-based saucepan, heat the sugar until it melts and turns golden brown. Do not stir, but swirl the pan to prevent the sugar from burning (watch closely as the sugar melts, as it can easily burn). Once caramelised, add the butter and salt to the pan, whisking
as it melts to make a caramel sauce. Divide the caramel equally between the holes of the Yorkshire pudding pans or mini tatin pans and leave to cool.

Peel and core the pineapple and cut into 8 rings. (If you are short of time you can use tinned pineapple instead.) Place a ring of pineapple into each hole and press a star anise into the centre of each pineapple ring. Preheat the oven to 200°C/400°F/Gas 6. On a flour- dusted surface, roll the pastry thinly and cut out 8 discs of pastry using a 10cm round cutter. (If you do not have a large enough cutter, use a small plate or bowl as a template, using a sharp knife.) Press the pastry tightly over the pineapple, crimping around the edges. Brush with a little milk to glaze and sprinkle with sugar.

Bake in the preheated oven for 15–20 minutes, until the pastry has risen and is golden brown. Remove from the oven, allow to cool for a few minutes, then carefully invert the tins onto a tray, taking care not to burn yourself on the hot caramel. Serve immediately, with whipped cream flavoured with coconut rum if you wish. The star anise are for flavouring purposes and should not be eaten. These tarts are best eaten on the day they are made.