1 ripe medium pineapple (1.25kg)
90 g butter, chopped
3/4 cup (165g) firmly packed Chelsea Soft Brown Sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
pinch ground cloves
1 sheet butter puff pastry
2 tbsp fresh mint leaves

Preheat oven to 200°C. Line a 26cm heavy-based ovenproof frying pan with baking paper.
Trim top and bottom from pineapple; remove the skin. Cut pineapple into 5mm thick slices. Using a small pastry cutter, cut the core from each slice.
Stir butter, Chelsea Soft Brown Sugar and spices in a large frying pan over medium heat until sugar dissolves. Add half the pineapple slices, bring to a simmer; cook, turning pineapple, for 3 minutes or until just tender. Using a slotted spoon, transfer pineapple to a tray; cool. Repeat with remaining pineapple. Reserve syrup in pan.
Arrange pineapple slices slightly overlapping in lined frying pan. Combine any standing juices on the tray from the pineapple with reserved syrup. Cut a 26cm round from pastry sheet; place on pineapple, tucking the edge in around the pineapple.
Bake tart for 25 minutes or until pastry is puffed, cooked through and golden. Stand in pan 10 minutes. Carefully invert tart onto a rimmed platter; lift away the lining paper.
Reheat reserved syrup over medium heat for 2 minutes or until thickened slightly. Drizzle or brush syrup over pineapple. Serve immediately topped with mint leaves.