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.
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.