Pineapple and raisin tarte tatin
Dean Edwards' dessert is a welcome change from the usual cakes and puddings offered up, and is really quick and easy to make, too.
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Serves: 4
Ingredients
1 small pineapple, peeled1 vanilla pod50g unsalted butter50g demerara sugar50g raisins30ml rum1 pack shop bought puff pastry (you will need around half)Vanilla ice cream, to serve
Method
Core the pineapple, remove the eyes and cut into slices 2cm thick. Split the vanilla pod then scrape out the seeds, and rub all over the pineapple.
In an ovenproof pan add the sugar and butter and cook until the caramel has darkened. Add the pineapple, overlaying each slice slightly as you go, then add the raisins and continue cooking for around 2-3 minutes. Add the rum and flambé.
On a floured surface roll the puff pastry out until ½ cm thick and cut a disc to fit within the pan. Carefully tuck the pastry around the pineapple and try to tuck under where you can. Prick a hole in the top of the pastry to let any steam escape.
Place in a preheated oven set at 200C / 180C fan and bake for 30-35 minutes.
Remove from the oven and leave to stand for a minute before turning out onto a plate. Serve with a big scoop of vanilla ice cream.
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