- 110g/4oz caster sugar
- 20g/3½oz butter
- 2 rings pineapple
- 150g/5oz ready-made puff pastry, rolled to 5mm/¼in thick
- 100g/3½oz caster sugar
- 75ml/3fl oz double cream
- 2 tbsp rum
- ¼ tsp cracked black pepper
- coconut ice cream, to serve
- Preheat the oven to 200C/400F/Gas 6.
- Divide the sugar evenly between two small ovenproof blini pans over a low heat. Cook without stirring, until the sugar has melted and caramelised in both pans, turning golden brown.
- Remove from the heat and place half of the butter into each pan. Stir gently to combine.
- Place a pineapple ring into the caramel in each pan.
- Place the rolled out pastry onto a clean, floured surface and cut out two circles slightly larger than the circumference of the blini pans.
- Cover each pan with a pastry round, pushing the edge down around the pineapple ring. Transfer the oven and bake for 10-12 minutes, until the pastry is golden brown and cooked through. Remove and allow to cool slightly.
- Meanwhile, for the black pepper caramel, place the sugar into a saucepan and heat gently without stirring until it has melted and turned a golden caramel colour.
- Remove from the heat and place the base of the pan into cold water to prevent the sugar cooking further.
- Add the double cream, rum and black pepper and stir to combine.
- To serve, turn each tarte tatin out into the centre of a plate. Spoon the black pepper caramel around the tart and top with a spoonful of coconut ice cream.