Tarta tatin de piña especiada

Ingredientes

• 500 g block puff pastry rolled out to the thickness of a £1 coin
• 1 small pineapple peeled and sliced into 6 2cm-thick rings
• 70 g caster sugar
• 35 g unsalted butter
• 1 star anise ground in a pestle and mortar
• 1/2 tsp ground cinnamon

Preparación

1. 1

   Cut 6 circles of pastry (about 10cm) to fit mini tart tins. Chill. Line the tins with baking paper. Heat the oven to 180c/fan 160c/gas 4. Core the pineapple.

2. 2

   Heat the sugar gently in a pan until it turns a light caramel colour, shake the pan while it melts but don’t stir, or it will crystallise. Take off the heat and stir in the butter, star anise and cinnamon. Divide between tins, put a slice of pineapple on each and bake for 10 minutes.

3. 3

   Top each with a pastry circle, prick with a fork and bake for 20 minutes. Cool for 5 minutes only, turn out and serve.