Pineapple and Scotch Bonnet Tart Tatin

Making the pastry

Fit the K-Beater.

Add flour, butter and salt into the appliance bowl.

Mix for 2 minutes on speed 2 until combined.

Add water.

Mix for 1 minute on speed 2 until the dough has formed.

Transfer the dough to a work surface and knead lightly.

Form the dough into a disc and wrap in plastic wrap.

Chill in the fridge for 30 minutes.

Line a work surface with parchment paper.

Place a block of butter on top and cover with another piece of parchment paper.

Gently roll out the butter into a rectangle, about 15 cm x 10 cm.

Transfer the chilled pastry to a lightly floured work surface.

Gently roll out the pastry into a square, about 30 cm x 30 cm.

Place the butter into the centre of the pastry.

Fold the edges of the pastry over to enclose the butter completely.

Tightly pinch the seams to seal.

Roll out the pastry until about 5 mm thick.

Fold one edge to the centre.

Fold the other edge to cover the first fold.

Turn the dough 90º.

Immediately repeat the rolling and folding process.

Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.

Repeat the folding and chilling process twice more, 6 folds in total.

Chill in the fridge for 30 minutes.

Place the chilled pastry on a lightly floured work surface.

Roll out into a circle, about 3 mm thick.

Using a 24 cm plate as a guide, cut out a circle.

Place the pastry circle on a baking tray.

Chill in the fridge until needed.

Making the caramel

Preheat the oven to 180ºC.

Clean the appliance bowl and fit the Stir Tool.

Add caster sugar and Scotch bonnet into the appliance bowl, fit the splashguard.

Heat for 2 minutes at 160ºC, on speed Stir 1, until the sugar has dissolved.

Remove the splashguard.

Cook for 5 minutes at 180ºC, on speed Off, until the sugar thickens and darkens.

Pour the caramel into a 24 cm oven-proof frying pan and remove the chilli.

Add butter.

Arrange the pineapple pieces in a tight circle around the edge of the pan, then fill in the centre, making sure there are no gaps.

Place the chilled pastry on top of the pineapple pieces and tuck the edges inside the pan.

Bake for 40 minutes at 180ºC until the pastry is golden brown and crisp.

Remove from the oven and let cool.

Run a knife along the edge of the pan.

Place a large plate over the pan and carefully invert the pan.

Serve.