Pineapple Filo Tarte

Grocery shopping can be a lot like clothes shopping.
If you are like me you shop day by day,buying what is in season, snatching up what appeals to you in that moment, and racing back the next day to get that one item that has been occupying your mind all of last night.
If you are like my dad, you go, buy everything that is on sale- in multiples-, and end up with three pineapples and fridge full of mayonnaise.

If you are me, it's up to you to deal with this.
Upside down Pineapple Tarte, anyone?! Yeah!
With a side of mayonnaise?!! Yeah.....
....not so much.

Pineapple Filo Tarte:

Fresh,light, tasty, and pretty. This tarte is the perfect end note to any meal. In the summer I add a little zested ginger to the pineapple and serve it with a fresh mint ice cream. During the colder months,I serve a piping hot slice along side some whipped cream spiced with cinnamon and nutmeg.

Tarte Ingredients:

1 ripe fresh pineapple cut into thin triangular slices (if you can easily pull the top leaves out of the pineapple it is usually just ripe).4 Tbs of butter4 Tbs of sugar2 Tbs of rumoptional: 1/2 tsp zested ginger (to be added to the melted butter in the skillet)

a package of filo dough.1/4 of melted butter to brush between the layers of filo.heavy skillet
Prepare the pineapple into bite size triangular slices.Preheat the oven to 350 Fahrenheit/180 Celsius.Place the butter into the still cold skillet and let it slowly melt as the pan warms up.once the butter is melted mix in the sugar until it is dissolved (on low heat so that the butter does not burn).Arrange the pineapple slices in a pretty pattern, keeping in mind that the first layer will be the top layer of the tarte.Slowly turn up the heat and wait until the juices and butter mixture begins to bubble up between the pineapple pieces. At this point add the rum, spreading it throughout the pan without moving the pineapples, with a match or lighter (and at a safe distance) quickly light the alcohol to flambe the fruit.Once the flames have died down turn down the heat and place the first sheet of filo dough on top of the pineapples. Now brush the melted butter onto the sheet and cover it with another, Repeat this (layer,butter,layer,etc.) until you have about 10-15 layers.Take the skillet and place it into the preheated oven and bake at 350 Fahrenheit/180 Celsius until the filo is a golden brown and puffed up.Place the serving platter over the skillet and carefully flip the two while holding them together. Fingers crossed, the tarte should come out in one piece with caramel colored juices dripping down the patterned pineapple.
Spiced Whipped Cream:
whip 1 cup of heavy creamadd 1/2 Tsp of cinnamon, 1/4 Tsp of nutmeg, and a pinch of cardamon.