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. ---------------------------------------------------------------------------
Nutrition
Ingredients
