30g/1oz unsalted butter
˝ pineapple, peeled and cut into chunks
pinch of soft brown sugar
pinch of ground cinnamon
1 tbsp honey
170g/6oz rolled puff-pastry
1 tbsp flaked almonds
Preheat the oven to 220C/Gas 7.
Gently melt the butter in a small ovenproof frying pan and sauté the pineapple with the sugar and cinnamon for 3-4 minutes - when the pineapple begins to colour, add the honey and heat for a further 1-2 minutes.
Line the pan with the rolled puff pastry, trimming the edge to fit.
Bake in the oven for 10-12 minutes or until golden.
Remove the tatin from the oven and turn out onto a serving plate.
Sprinkle with almonds and serve with cream.