Spiced Pineapple Puff Tart
Spiced Syrup
  1. In a small saucepan, melt butter then add ginger, cinnamon & sugar; stir to dissolve. Add orange juice & bring mixture to a boil. Remove from heat, add vanilla & allow to sit for at least 30 minutes to infuse flavors. Peel pineapple & cut into quarters. Remove the core, then slice into 1 cm chunks, then place them into a deep dish. Reheat the syrup; pour over pineapple & allow to marinate until ready to use.
  1. Roll the pastry out on a piece of parchment paper to a thickness of 1/8-inch, then trim to make a large circle. Cut out about a 2-inch circle from the center to form a ring. Cut any pastry that has been trimmed off into pieces & place on top of circle giving it a second layer. Transfer to a baking sheet & place in fridge for 30 minutes to firm up.
  2. Preheat oven to 400 F.
  3. Strain the syrup from the pineapple into a small saucepan. Add cornstarch; place over a medium heat to thicken.
  4. Prick the pastry ring all over with a fork, then arrange the pineapple pieces in a fan around the ring.
  5. Dust the tart liberally with powdered sugar & bake for about 20 minutes, or until the top is caramelized & golden brown. When ready to serve, drizzle with spiced syrup & top with a scoop of ice cream.