Jamie's pina colada tarte Tatin recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Toast the coconut in a hot dry pan until golden, then remove to a bowl. Strain the pineapple juice from the tin into a 28cm nonstick, ovenproof frying pan and add the sugar and vanilla bean paste. Place the pan on a high heat and cook for 5-8 mins, gently swirling the pan occasionally, until you have a thick, golden caramel. Remove from the heat.
2. Add the butter to the pan, swirling to combine. Once melted, gently lay the pineapple slices in the pan in a single layer (cutting to fit if necessary), being careful not to touch the caramel with your fingers. Add the cherries, popping them into the holes and spaces.
3. Unroll the pastry, slice 2.5cm off the end, then use it to square off the rectangle, pressing it in place. Then carefully lay it over the pineapple, using a spatula to push the edges down inside the pan. Pop the pan into the oven, on the middle shelf, and bake for 25 mins or until golden and puffed up.
4. Remove the pan from the oven and, while it’s still piping hot, very carefully and confidently, turn the tart out onto a plate or a board slightly bigger than the pan – make sure you’re wearing oven gloves! Sprinkle over the coconut, then serve the tart in slices with coconut yogurt or vanilla ice cream.    

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