Zingy pineapple tarte tatin

The mouth-numbing tingle of Szechuan pepper and sweet pineapple make a wonderful combination, but leave the pepper out if you prefer. Enjoy with a scoop of ice cream.

Ingreadient

• 1 pineapple
• 100g golden granulated sugar
• 30g unsalted butter, cubed
• ½ tsp sea salt flakes
• 1½ tsp Szechuan peppercorns, coarsely crushed (optional)
• 320g sheet all-butter puff pastry
• Coconut or vanilla ice cream, to serve (optional)

Step by step

1. Peel and core the pineapple, then slice into 2cm rings. Cut each ring in ½ to make half-moon shapes. Sprinkle the sugar evenly into a 20cm ovenproof frying pan and melt over a medium-low heat, without stirring. Tilt the pan occasionally so that the sugar melts and caramelises evenly. Once it has become a golden caramel (8-10 minutes), carefully add the pineapple rings (it may spit slightly). Add the cubed butter, sea salt and crushed peppercorns, if using. Cook the pineapple for around 2 minutes on each side until golden. Remove the pan from the heat and allow to cool.
2. Preheat the oven to 220°C, gas mark 7. Lay the pastry over the caramel pineapple in the pan, then trim it using the edge of the pan as a guide, tucking it inside the edges, around the fruit. Bake for 25-35 minutes until dark golden and puffed up. Remove from the oven, let stand for 5 minutes, then carefully turn out onto a serving platter. Serve with coconut or vanilla ice cream, if liked.