Hands on: 7 minutes. Cook: 39 minutes.

Remove the shelf from the air-fryer drawer, scatter in the almonds and cook for 4 minutes at 190°C, or until lightly golden, then remove.

Drain the pineapple (save the juice for dressings or marinades) and carefully arrange the slices across the base of the drawer, overlapping and cutting to fit as needed. Drizzle over 2 tablespoons of stem ginger syrup, then matchstick and scatter over the stem ginger ball. Cook for 20 minutes at 200°C.

Gently stretch or roll out the pastry to the size of the drawer. Use tongs to flip the pineapple, then lay the pastry on top, carefully poking and tucking it in at the edges. Cook for 15 minutes at 200ºC, or until golden and puffed up.

Just before the time is up, place the coconut in a shallow bowl and roll each scoop of ice cream in it to coat. Carefully and confidently flip the tarte tatin out of the drawer on to a board. Drizzle over the remaining 2 tablespoons of stem ginger syrup, scatter over the toasted almonds, cut the tarte into 4, and top each slice with a scoop of coconut-covered ice cream.

ENERGY 390kcal FAT 20.5g SAT FAT 11.1g PROTEIN 6.2g CARBS 45.2g SUGARS 27.4g SALT 0.2g FIBRE 2.5g