Pineapple tarte tatin with coconut and caramel sauce recipe by James Martin on Saturday Kitchen

James Martin pineapple tarte tatin with coconut and caramel sauce for Pixie Lott’s food heaven on Saturday Kitchen.

James says about his delicious dessert: “Put a twist on the traditional tarte tatin by using pineapple and coconut.”

Ingredients for are: 250g plain flour, plus extra for dusting, 275g very cold butter, cut into small cubes, ½ tsp salt, 125ml ice-cold water, 115g caster sugar and 2 rings pineapple.

For the coconut and caramel sauce: 100g butter, 100g soft brown sugar, 100g golden syrup, ½ lemon, juice only, 150ml double cream and 2 tbsp coconut liqueur.

To serve: flesh of 1 coconut, cut into strips, vanilla ice cream and 2 sprigs fresh mint, leaves removed.