Little Caribbean pineapple tarte tatins

1.Preheat oven to 210°C. Spray a 12-hole muffin pan with non-stick spray.

2.Brush 1 sheet of pastry lightly with water and place a second sheet directly on top. Brush the remaining sheet of pastry with water and fold in half, giving you 1½ double sheets in total. Roll double sheets gently with a rolling pin, prick all over with a fork, then cut into 9cm rounds with a cookie cutter or glass, reusing trimmings to make 12 rounds, all approximately 3mm thick. Make each round cup-shaped by pressing into the muffin pan holes then removing. Set aside.

3.Brush the muffin pan well with melted butter, leaving a puddle in the bottom of each hole. Sprinkle 1 teaspoon of coconut into each one in an even layer.

4.In a frying pan, cook the pineapple, allspice and 2 tablespoons of the brown sugar until the pineapple is becoming tender, about 3-5 minutes. Place a dessertspoonful of pineapple into each muffin pan hole and level with the back of the spoon. Sprinkle each with remaining brown sugar.

5.Place pastry cups upside-down over the pineapple, tucking the edges down around the pineapple with a knife. Bake for 25 minutes until dark golden.

6.Loosen edges with a knife, then carefully invert over a baking paper-lined tray. If any filling is still stuck in the muffin pan, simply spoon it out and place onto the tarts. Serve warm or cold.