Pineapple and mango tartin

Another yummy pud using aromatic tropical fruit. I do do less calorific stuff, but I'll keep them for the summer. I believe you all need building up for the winter!

For this I got together a pineapple, a mango, butter, brown sugar, a large slug 'o rum and a pack of ready rolled puffed pastry. (No need to reinvent the wheel, says Mary!)

Chop the pineapple into chunks and fry in a pan with 80g butter, 50g brown sugar and the rum. I willget quite wet as the juice runs out of the pineapple, but it will reduce and the sugar will start to caramelise. At this stage add the coarsely chopped mango and give it another five mins to soften it.

Cover with the pastry, egg wash and sprinkle a couple of spoonfulls of Demarara sugar. Bung in a pre-heated oven 180c for 20-25 mins until done.

Turn out on to serving dish that's big enough!

Serve hot with a big glob of creme fraise or soured cream.

The contrast between the sweet and sour is brilliant.

A cold slice with a cup of coffee the next day is going to be one of your secret pleasures!

Oh, yes!