- You will need a 30cm non-stick pan and a slightly larger deep serving platter
- 1 large ripe pineapple
- 150g butter, cubed
- 225g castor sugar
- 1 orange, juiced
- 500g puff pastry
- 1 cup plain flour for rolling
- Pre-heat the oven to 180ºC.
- Roll out the pastry on a lightly floured surface, ensuring it’s roughly 5mm thick.
- Cut out a rough 40cm circle, place on a tray and refrigerate until required.
- Remove ends and peel pineapple. Cut into quarters lengthwise and remove the core then discard.
- Cut the pineapple into 1cm slices.
- Place in a heavy pan on a medium-high heat.
- Add sugar to the pan and cook until it forms into a dark golden caramel colour.
- Once caramelised, add orange juice and butter to combine stir over a low heat.
- Place the pineapple slices round side down, on the outside of the pan, overlapping them until you complete the circle. Fill the middle, crowding the pieces as much as possible.
- Remember to work quickly (as the heat will melt the pastry) place the pastry disc over the top of the fruit, tucking the sides down under the outer row.
- Prick half a dozen holes in the top of the pastry with a fork.
- Bake for 45-60 minutes until pastry is dark, golden and crisp.
- Remove from oven and rest for five minutes
- Place serving platter on top of the pan, then place one hand on the base of the platter, use the other to pick up the pan and carefully flip it over.
- Serve with cultured cream.