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Ingredients

1 1/2 lbs. Pineapple, cored, halved, sliced ¼ inch thick
1 1/2 tsp. Butter, unsalted
1/2 cup Sugar
1/4 cup Water
1/8 tsp. Ground cinnamon
1 sheet Puff pastry dough, 9"x 12"

For Service

1 1/2 cupChantilly Cream (lightly sweetened whipped cream)
Fresh mint sprigs to garnish
Toasted sliced almonds to garnish

Method
Preheat oven to 375 degrees F. Melt butter in a saucepan. Add sugar and water. Cook over medium heat while stirring until a rich caramel is achieved (5 -7 minutes) (Stir in additional water in small amounts if necessary to moisten caramel.) Stir in cinnamon and remove from heat. Pour caramel into a greased 9 -10 inch cake pan and swirl to evenly distribute caramel.

Carefully add pineapple slices to cake pan, arranging them in a circular fashion. Fill in center with pineapple slices. Cut puff pastry into a circle 1 inch larger around in diameter than the cake pan. Place the pastry over the pineapples, gently pressing down while tucking in the edges. Bake tart in preheated oven at 375 degrees F for 30 - 35 minutes or until pastry is golden brown.

Cool slightly and invert the pan onto a large serving plate. Slice and serve with Chantilly Cream. Garnish with fresh mint sprigs and toasted almonds.

Makes 6-8 Servings

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