INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 200°C/400°F/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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