Pineapple Tart-Tatin with Tropical Sensation Sauce

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A wonderful combination that works so well that when friends come round for dinner they will all want a copy of the recipe - just try it and see for yourself.

Ingredients

• Wild Appetite Salted Caramel Sauce
• 454g (tin) Mini pineapple rings, halved into semi circles, or fresh pineapple may be used.
• 375g  Ready to Use Puff Pastry
• Vanilla ice-cream, to serve
• Wild Appetite Tropical Sensation Sauce, to serve

Method

Preheat oven to 200°C
 
Heat the Wild Appetite Salted Caramel Sauce in a frying pan and boil for a few minutes until reduced. Toss the pineapple slices into the caramel sauce so that these are well-coated.

 Using a fork or tongs to pick them up, gently lay the pineapple rings in the cake pan - be very careful as it gets very hot.
 
Open up the pastry and cut it roughly into a 28cm circle.  Place the pastry on top of the pan and roughly tuck in the edges using a fork.
 
Bake for 25 minutes until the pastry has risen and is a deep golden colour.
 
Remove the tart form the oven, leave to rest for 5 minutes and then place a large plate on top.
 
Invert the tart onto the plate, slice and serve with Wild Appetite Tropical Sensation Sauce and vanilla ice cream.