Andy Water's pineapple tart recipe looks beautiful presented as one large ring, although it could easily be made as individual tarts as well. The gentle spices of ginger, cinnamon and vanilla add great flavour to the pineapple, all sat atop a crisp, flaky puff pastry base.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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To prepare the spiced syrup, melt the butter in a small pan, then add the ginger, cinnamon and scraped seeds from the vanilla pod. Add the caster sugar and stir until dissolved
60g of butter
2 tbsp of ginger, chopped
1 stick of cinnamon
1 vanilla pod
100g of caster sugar
Add the orange juice and bring the mixture to the boil, then remove from the heat and leave to infuse for at least 30 minutes
1 orange, juice only
Peel the pineapple and cut into quarters. Remove the core, then slice into 1cm chunks, placing into a deep dish. Reheat the syrup then pour over the pineapple, setting aside until needed
1 pineapple, ripe
Roll the pastry out to a thickness of 4mm, then trim to make a large circle (you could cut around a dinner plate if easier). Cut out a 5cm circle from the centre to make a ring. Transfer to a baking tray lined with baking parchment and place in the fridge for 30 minutes to firm up
240g of Jus-Rol™ Puff Pastry
Preheat the oven to 200°C/gas mark 6
Strain the syrup from the pineapple into a small pan. Place over a medium heat to reduce down by half while you bake the tarts
Prick the pastry ring all over with a fork, then arrange the pineapple pieces in a fan around the ring, overlapping slightly
Dust the tart liberally with icing sugar and bake for about 20 minutes, or until the top is caramelised and golden brown. Serve with the syrup drizzled over and some cream or ice cream on the side
icing sugar, for dusting
double cream, or ice cream, to serve
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