- 60g butter
- 225g caster sugar
- 45 ml water
- 1ml saffron, soaked in 15ml boiling water and cooled
- 1 small pineapple, peeled and sliced into 6 rings
- 350g puff pastry puff pastry
Heat the oven to 200°C.
Heat a non-stick frying pan and add the butter, and the water, then add the sugar and stir until it has dissolved. Add the saffron water and bring to a boil.
Add the pineapple and cook for 15 to 20 minutes, flipping the pineapple halfway through, until you have a dark caramel. Give the pan a shake every couple of minutes to move the pineapple around and stop it catching.
Place a pineapple slice and about 15ml of the caramel in the base of each flan dish.
Cut out circles from the puff pastry to just larger than the flan dishes, place a circle over each dish and tuck in the edges. Place the dishes on a baking tray and cook for 18 to 20 minutes until the pastry is puffed and golden.
Invert the tarts on to plates quickly.
Serve with a dollop of good-quality ice cream, if you like.