Method

1. To prepare the spiced syrup, melt the butter in a small pan, then add the ginger, cinnamon and scraped seeds from the vanilla pod. Add the caster sugar and stir until dissolved
2. Add the orange juice and bring the mixture to the boil, then remove from the heat and leave to infuse for at least 30 minutes
3. Peel the pineapple and cut into quarters. Remove the core, then slice into 1cm chunks, placing into a deep dish. Reheat the syrup then pour over the pineapple, setting aside until needed
4. Roll the pastry out to a thickness of 4mm, then trim to make a large circle (you could cut around a dinner plate if easier). Cut out a 5cm circle from the centre to make a ring. Transfer to a baking tray lined with baking parchment and place in the fridge for 30 minutes to firm up
5. Preheat the oven to 200°C/gas mark 6
6. Strain the syrup from the pineapple into a small pan. Place over a medium heat to reduce down by half while you bake the tarts
7. Prick the pastry ring all over with a fork, then arrange the pineapple pieces in a fan around the ring, overlapping slightly
8. Dust the tart liberally with icing sugar and bake for about 20 minutes, or until the top is caramelised and golden brown. Serve with the syrup drizzled over and some cream or ice cream on the side