INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 200øC/400øF/gas mark 6  Peel the pineapple and
slice into 1cm (1/2 inch) slices, either  lenthways or horizontally and
reserve. Slather the butter over the  bottom of a 20cm (8 inch) round
tin and sprinkle the sugar over the  butter.  Pop the cardamom pods and
toast the seed for a couple of minutes in a  small frying pan until
they start to release an aroma. Grind in a  clean coffee grinder or
crush well in a pestle and mortar. Sprinkle  this over the sugar and
then layer the cored pineapple slices on top.  Cut a circle of pastry
with a diameter of 24cm (10 inch) and cover the  pineapple. Push well
down to form sides to the tart. Make a small  hole in the middle of the
pastry to let out the steam, so it doesn't  soften the base, and bake
for 12-15 minutes.  Remove from the oven, invert over a plate and serve
with vanilla ice  cream or basil sorbet immediately.  Converted by
MC_Buster.  Per serving: 90 Calories (kcal); 10g Total Fat; (99%
calories from  fat); trace Protein; trace Carbohydrate; 27mg
Cholesterol; 1mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 2  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 26.9mg
Sodium: 7.2mg
Potassium: 30.7mg
Carbohydrates: 20.4g
Fiber: 0g
Sugar: 20.2g
Protein: <1g