Ingredients:
1 pack Puff Pastry
1 ripe pineapple
Icing sugar
For the spiced syrup:
60 g butter
2 tbsp ginger, finely chopped
1 cinnamon stick
1 vanilla pod
100g sugar
1 orange, juice only
3-4 carnation cloves
.
Preparation:
>To prepare the spiced syrup, melt the butter in a small saucepan, then add the ginger, cinnamon,carnation cloves and scraped seeds from the vanilla pod.
>Add the sugar and stir until dissolved. Add the orange juice and bring the mixture to a boil,then remove from the heat and leave to infuse for at least 30 minutes.
>.Peel the pineapple and cut into quarters.Remove the core, then slice into 0.5cm chunks, placing into a deep dish.
>Reheat the syrup the pour over the pineapple, setting aside until needed.
>Transfer the pastry to a baking tray lined with baking parchment.
>Preheat the oven to 200C. Strain the syrup from the pineapple into a small pan.
>Place over a medium heat to reduce down by half while you bake the tarts. Prick the pastry all over with a fork, then arrange the pineapple pieces, overlapping slightly.
>Dust the tart liberally with icing sugar and bake for about 20 minutes, or until the top is caramelized and golden brown.
>Drizzle with syrup and serve with some ice cream on the side.
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