Pineapple Tarte Tatin

• 2 medium-size fresh pineapples
• 1 1/3 cups unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 1 cup sugar
• 3 tablespoons dark rum
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 vanilla beans, split lengthwise (optional)
• 1 (17.3-ounce) package frozen puff pastry, thawed
• Vanilla ice cream (optional)

1. Peel and core pineapples. Cut into 6 (1 1/2-inch-thick) rings. Set aside.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add rum, cinnamon, and salt; beat well.
3. Divide butter mixture into 6 (6-inch) cast-iron skillets. Place over medium-high heat until butter melts. Add 1 slice of pineapple and, if desired, half of a vanilla bean to each skillet. Cook until pineapple caramelizes on bottom; flip and repeat procedure. Keep warm.
4. Roll out puff pastry to 1/4-inch thickness. Cut 3 (7 1/2-inch) circles out of each sheet. Place 1 circle over each pineapple slice, and tuck in edges. Repeat procedure with remaining pastry sheet. Bake at 400u0b0 for 20 minutes or until golden brown.
5. Remove from oven, and let stand 5 minutes. Place plate upside down over top of pan, and carefully invert tart onto plate. Repeat process with remaining skillets. Top each with a scoop of vanilla ice cream, if desired. Serve immediately.
6. Note: If substituting 1 (12-inch) skillet, use only 4 pineapple slices, 3/4 cup butter, and half amounts of the remaining ingredients. Use 1 pastry sheet to cover all slices. After baking, invert tart onto platter. Cut in wedges.

pineapples, unsalted butter, brown sugar, sugar, dark rum, ground cinnamon, salt, vanilla beans, pastry, vanilla ice cream

Taken from www.myrecipes.com/recipe/pineapple-tarte-tatin (may not work)