Or should that be Ananas Tarte Tatin?!
Cut a fresh pineapple into chunks. Add 50 g sugar and the juice from half a lemon to a frying pan and heat slowly until the sugar melts,
swirling gently, and continue to heat until it turns a dark golden caramel colour. Remove from the heat, let cool a little and then cover
the bottom of the pan with the pineapple chunks. Now spread a sheet of puff pastry over the pineapple, tucking the edges in to enclose all the fruit.
Put the pan into a 200°C oven for 40-45 minutes, until the pastry is puffed up, crisp and golden. Remove from the oven, let cool for a few minutes,
then invert a large plate over the pan and quickly turn the whole lot over, removing the pan and leaving the tart sitting on the plate with the pineapple
on top. Serve warm with crème fraîche.