Instructions: Pre-heat the oven to 200 C/400 F/gas mark 6

Peel the pineapple and slice into 1cm (1/2 inch) slices, either lenthways or horizontally and reserve. Slather the butter over the bottom of a 20cm

(8 inch) round tin and sprinkle the sugar over the butter.

Pop the cardamom pods and toast the seed for a couple of minutes in a small frying pan until they start to release an aroma. Grind in a clean coffee grinder or crush well in a pestle and mortar. Sprinkle this over the sugar and then layer the cored pineapple slices on top.

Cut a circle of pastry with a diameter of 24cm (10 inch) and cover the pineapple. Push well down to form sides to the tart. Make a small hole in the middle of the pastry to let out the steam, so it doesnt soften the base, and bake for 12-15 minutes.

Remove from the oven, invert over a plate and serve with vanilla ice cream or basil sorbet immediately.

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