Preheat the oven to 200C (fan oven 180), gas 6. Peel the pineapple and cut 6 rings about 1.25cm (1/2 inch) thick.
Heat a non-stick frying pan and add the marmalade, caster sugar, chilli, grated zest of 1 lime, 50g (2oz) butter and 60ml (4 tablespoons of water). Stir over a gentle heat for 2-3 minutes until the sugar and marmalade have dissolved.
Add the pineapple slices to the pan and simmer gently for 5-7minutes, turning occasionally, until the pineapple is tender. Increase the heat and bubble until the liquid turns a golden brown and the pineapple has started to caramelize at the edges. Add the lime juice and remove from the heat.
Cut out six 15cm (6inch) squares of foil. Place flat on 1 or 2 baking sheets and mark a 10cm (4inch) circle on each one (see Cook’s Tip).
Put a pineapple slice and about 4 teaspoons of the cooking syrup in the centre of each piece of foil and bring up the edges to form sides around the pineapple. Keep the remaining syrup warm.
Place six sheets of filo pastry one on top of the other on the work surface and cut out 6 x 10cm (4inch) rounds from the pile (36 rounds in total).
Melt the remaining butter and layer six rounds of filo pastry on top of each piece of pineapple, brushing very lightly with butter between each layer.
Bake in the hot oven for about 10 minutes or until the pastry is cooked and golden. Remove from the oven and leave to cool for a minute. Lift each piece of foil up and flip over onto a serving plate. Peel off the foil and top each tart with a scoop of vanilla ice cream. Spoon over a little extra syrup and serve immediately.
Prepare ahead: Cook the pineapple in the syrup the day before. Warm through gently again when ready to cook. Cut out the filo rounds and keep tightly wrapped in cling film in the fridge.
Using foil makes it easy to make these tart tatins without the need for any special tins or dishes. Mark the circle on the foil using a small bowl or a pastry cutter. The cooked tarts are easy to flip over, just remember that the caramel is hot.
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