Ingredients
For the pastry
100g/3½oz unsalted butter, cut into cubes
100g/3½oz self-raising flour, plus extra for dusting
50g/2oz dark chocolate, chopped
1 free-range egg
For the filling
50g/2oz caster sugar
¼ pineapple, peeled and roughly chopped
50g/2oz blueberries
1 piece stem ginger, chopped
100ml/3½fl oz double cream, lightly whipped, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry, place the butter and flour into a food processor and pulse until the mixture resembles breadcrumbs.
3. Add the chocolate and pulse again, then add the egg and blend until the mixture comes together as a dough.
4. Turn the dough out onto a floured surface and roll out to make a circle 0.5cm/¼in thick to fit over a small frying pan.
5. For the filling, heat the sugar in a small ovenproof frying pan until melted. Add the pineapple and stir until caramelised.
6. Remove from the heat and add the blueberries and stem ginger.
7. Place the pastry over the mixture and press down around the edges. Transfer to the oven and bake for 8-10 minutes, or until golden-brown.
8. To serve, carefully turn the tarte tatin out onto a serving plate and serve with a dollop of whipped cream.
