Caramelized pineapple cake

2_18103 CARAMEL CAKE to pineapple INGREDIENTS for 8 PERSONS fresh puff pastry already rolled 1 disc, 180 g of sliced pineapple, 70 g candied cherries, 100 g sugar, 50 g of butter.

Preparation: 10 minutes cooking time: 40 minutes Easy Drained pineapple slices from syrup and keep aside a shot; dried pineapple slices very well with kitchen paper.

2-pour into a baking pan, 24 cm in diameter and pan, sugar, butter and the syrup kept aside.

Place the pan over medium heat, dissolve the sugar completely and continue to keep the pan on the heat until the sugar has taken a golden color and unleash the scent typical of caramel.

Remove the Pan from the heat and arrange the pineapple slices on the bottom, in a single layer (if necessary, cut a few slices in half, to completely cover the bottom of the Pan).

Place the cherries in the holes of the pineapple slices and let cool.

Meanwhile, heat the oven to 200?.

Unroll the puff pastry, leaving it on the piece of paper that wraps.

Let it rest for 5 minutes at room temperature.

Put your hands under the piece of paper, lift the dough and invert the dough on the baking sheet, trying to center it perfectly.

Slide the edge of the pastry into the Pan, folding the bottom, slightly inward (to cover the outside of the pineapple slices).

Bake the bread pan and bake the tart till the pastry is puffed and golden brown (about 30 minutes).

Remove the Pan from the oven, with the two gripping gloves.

Place on a serving platter opening and invert the Pan, while holding the plate, with a strong gesture always protect your hands with gloves.

Let stand 5 minutes, serve.

You can serve each slice of cake it, in part, with very cold cream.