These deliciously sticky pineapple tarts are made with just four simple ingredients. You can make the syrup and caramelise the pineapple in advance ready to pop the tarts in the oven while you’re eating the main course.

Pineapple tart tatins


60g butter

225g caster sugar

1 small pineapple, peeled and sliced into 6 rings

320g sheet ready-rolled puff pastry

1 Heat the oven to 200C, Gas 6. Melt the butter in a non-stick frying, then add the sugar and 4tbsp water. Cook for 5 mins, stirring until the sugar is dissolved. Add the pineapple and cook for 15-20 mins, flipping the pineapple halfway through, until you have a dark caramel. Give the pan a shake every couple of minutes to move the pineapple around and stop it catching.

2 Place a pineapple slice and about 11/2tbsp of the syrup in the base of six 9cm pie tins or Yorkshire pudding tins.

3 Cut out circles from the puff pastry to just larger than the tins, place a circle over each tin and tuck in the edges. Place the tins on a baking tray and cook for 18-20 mins until the pastry is puffed and golden.

4 Run a knife round the edge of each tatin and invert on to plates quickly (take care as the syrup will be hot). Serve warm with a scoop of ice-cream or dollop of whipped cream.

Per serving: 480 cals, 23g fat (12g saturated), 67g carbs


Shortcut tip

Use canned pineapple or buy ready prepared fresh pineapple slices.