Peppered Pineapple Tart Tatin

• 50 g butter
• 75 g caster sugar
• 1 teaspoon cracked black peppercorns
• 1 (450 g) can pineapple rings, halved into semi circles
• 375 g ready rolled shortcrust puff pastry
• baily ice cream, to serve

1. Preheat the oven to 200 degrees cenrigrade.
2. Heat the butter over a medium-high heat in a 24cm skillet.
3. Add the sugar and cook for 3-4 minutes, stirring occasionally, until caramel coloured.
4. Toss in the peppercorns then, using a fork or tongs to pick them up, gently lay the pineapple rings in the pan- be very careful as the caramel is very hot.
5. Open out the pastry and cut roughly into a 28cm circle.
6. Place the pastry on top of the pan and roughly tuck in the edges, using a fork.
7. Bakefor 25 minutes until the pastry is risen and deep golden.
8. Remove the tart from the oven, leave to rest for 5 minutes, then place a large pan on top.
9. Invert the tart onto the plate, slice and serve with icecream.

butter, caster sugar, cracked black, pineapple rings, pastry, baily ice cream

Taken from www.food.com/recipe/peppered-pineapple-tart-tatin-110896 (may not work)