Ardo mango and pineapple tarte tatin

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1. Defrost the pineapple and mango and collect the juice.
2. Bring the juice to the boil with 50g of cane sugar, vanilla stick, cinnamon, star anise and the cloves. Let reduce to a syrup. Sieve and allow to cool.
3. Finish the cooled syrup with mint.
4. Bake the pineapple and mango in some butter in a non-stick pan.
5. Add the rest of the cane sugar when the fruit starts to colour. Let caramelise.
6. Fill 2 large (or 10 small) cake tins with the pineapple and mango and cover with the puff pastry. Press the puff pastry well and bake in the oven (180°C – 20 min).
7. Serve warm with some vanilla or yogurt ice cream.