Method

Add the castor sugar to a nonstick pan over medium-high heat. Allow the sugar to melt but do not stir the sugar. Rather roll the sugar around the pan to ensure that it melts evenly. Keep your eye on it because it will begin to caramelise quickly and then will thicken. You are aiming for a dark caramel colour but it can go too far quickly so be sure to keep an eye on it. Once you have a dark caramel then remove the pan from the heat and add the butter, rum and mixed spice. Once the butter has melted you can stir to combine. Return the pan to the heat and simmer for a minute or so to thicken.

Preheat the oven to 180 ºC.

Remove the pan from the heat and carefully layer the pineapple into the pan in an overlapping pattern as snugly as possible. Remember that the pattern will be reversed once inverted. The less space you have in between pieces the better. Cover the pan with a lid and return to medium-low heat. Cook for 10 minutes to soften the pineapple.

Dust your work surface with flour and cut out a round of puff pastry that is the same size and your frying pan. Poke the pastry all over with a sharp knife to allow steam to escape then carefully layer the pastry onto the pineapple, tucking in neatly on the sides. Brush the pastry with egg and pop it in the oven for 30 minutes to bake until golden.

Remove the tarte tatin from the oven and grab a serving plate. To turn out the tarte tatin you will need to place the serving dish on top of the frying pan. Using oven gloves or kitchen towels, carefully lift the frying pan with the serving dish over it then flip it over to invert the tarte tatin onto the serving place.

Serve slices of the tarte tatin with scoops of vanilla ice cream, crushed nuts and a sprinkle of fresh thyme.