With the weather cold and chilly at this time of the year (yes, even on the Sunshine Coast!), this dish will add a bit of summer to your winter table.  Tarte Tatin is an upside-down tart, made most commonly with apples, where the fruit is caramelised in sugar and butter prior to baking. I created this version replacing the traditional apple with local pineapple and passionfruit, which are readily available at the Noosa Farmers Market year round.   It’s a tropical twist on an old favourite and tastes really good!

This simple yet impressive dessert is made with minimal ingredients and can be easily put together when unexpected guests drop in. If you’re preparing this dessert for a dinner party, you could prepare to the end of step 1 several hours in advance and then 20 minutes before you are ready to eat dessert, proceed from step 2. Enjoy!

Ingredients (serves 4):
50g butter
100g caster sugar
Pulp of 2 passionfruit
1 small ripe pineapple, peeled, cored, halved lengthways and cut into 1 cm-thick slices
1 sheet ready rolled frozen puff pastry, thawed
To serve:  cream or ice cream

Method:
1.    Preheat the oven to 200°C.  Place the butter, sugar and passionfruit pulp in a 22cm overproof frypan and stir over a medium heat on the stove until the mixture comes to a boil.   Arrange the pineapple slices in a concentric circle over butter mixture.   Cook over a medium-high heat for 10 minutes or until the sugar starts to caramelise and turns golden brown when bubbling up around the edge of the frypan. Remove the frypan from the heat.

2.    Trim the puff pastry into a circle 2cm larger than the frypan. Place the pastry sheet over the pan, press down lightly and tuck in the edges. Prick the pastry several times.
3.    Place the frypan in the oven and cook for 15 minutes or until the pastry is golden.  Remove from the oven and allow to stand for 5 minutes.
4.    Invert onto a heatproof serving plate. Cut into slices and serve warm with cream or ice cream.