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Pie na colada

A tropical island fantasy full of fruit and sunshine, this is a kitsch’d up tarte Tatin. Coconut, rum and pineapple definitely deliver on the palm-fringed beach vibes, but we recommend dialling things up with cocktail umbrellas, glacé cherries and a can of squirty cream.

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320g (11½oz) packet of ready-rolled puff pastry

For the filling

1 medium ripe pineapple

4 tablespoons brown sugar

60g (2¼oz) unsalted butter, softened

75ml (2½fl oz) spiced rum

2 teaspoons mixed spice

a small bunch of fresh mint, finely sliced

a small bunch of basil leaves, finely sliced zest of 2 limes

2 tablespoons desiccated coconut, toasted

vanilla ice cream, to serve



Cut the top and bottom off the pineapple and peel off the skin with a serrated knife. Slice into 1cm (½in) slices, cut each slice in half to make a semicircle, then, with a pastry cutter, remove the core of each slice.

Put the brown sugar, butter, rum, the mixed spice and half the herbs into a heavy-based saucepan and melt together. Bring to the boil for 1–3 minutes or until syrupy, then add the pineapple slices to the pan and cook over a low heat for 5 minutes, turning the pineapple over

several times to coat it in the caramel.

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.

Unroll the puff pastry and cut around a 25cm (9in) ovenproof frying pan to make a large circle of pastry. Spread half the caramel around the bottom of the pan, then arrange the pineapple slices,

slightly overlapping so that they all fit in well. Lay the pastry over the top and tuck in the edges, then bake for 20–25 minutes until the pastry is puffed up and golden.

While the tart is cooking, make the topping by combining the lime zest, desiccated coconut and remaining herbs.


Once the Tatin is cooked, allow to stand for 10 minutes, then invert it on to a serving plate.


Reheat the remaining caramel and pour over, then top with the coconut mixture. Serve with scoops of vanilla ice cream.

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