Upside-down pineapple tarts

Method

• 1
  Place pineapple in a non-stick frying pan over medium-high heat. Cook, turning occasionally, for 3 minutes or until slightly browned. Add the sugar and butter. Cook, stirring occasionally, for 3 minutes or until syrupy.
• 2
  Divide pineapple and syrup among four 10cm ceramic fluted pie dishes. Set aside for 10 minutes to cool slightly.
• 3
  Preheat oven to 180°C. Cut four 13cm discs from the pastry. Place on top of the pineapple, pleating and folding in the edges. Place on a baking tray. Bake for 15-20 minutes or until the pastry is golden. Turn onto plates. Serve with cream or ice-cream.