Pineapple and Rum Tart Tatin with Coconut Ice Cream

These are some of my favourite flavour combinations of all time - pineapple, rum, lime and coconut. What’s not to love? Its tropical sunshine on a plate, super simple and the perfect showstopper to a dinner party meal or Sunday roast.

Serves 5-6
1. Roll out a block of puff pastry to 5mm thick and cut around the base of a non stick frying pan (cut a slightly bigger circle than the pan so you can tuck the edges of the pastry in).
2. Next slice a pineapple into 1cm slices and set aside.
3. Make the caramel by adding 200g caster sugar to a pan over a medium heat. Cook for around 7 mins swirling the pan every now and then but don’t be tempted to stir it. Once the sugar has completely dissolved and turned a lovely golden amber colour, add the pineapple slices, a cinnamon stick and a couple of star anise. Add 60g unsalted butter and 1 tsp of vanilla extract (or a vanilla pod if you feel fancy). Next add 2 tbsp of the all important rum.
4. I also like to add a tsp of sea salt flakes to balance out the sweetness. Baste the pineapple slices, turning them every few minutes. If the sugar clumps together don’t worry, it will melt again.
5. After 6 mins or so, grate over the zest of a lime and lie your pastry sheet on top, tucking it around the edges. Cut a slit in the middle so the steam can escape and bake in the oven at 200C/180C fan for 25-30 minutes checking on it now and then.
6. For the coconut ice cream, whip 250ml of double cream to soft peaks, add a tin of condensed milk and 160g coconut cream. Mix well, add 100g toasted desiccated coconut and a tin of full fat coconut milk. Mix again and pour into a shallow tray and freeze for at least five hours but ideally overnight.
7. When the tarte tatin is ready, turn it very carefully onto a plate, grate over more lime zest and serve for tropical dessert heaven.