Caramel and pineapple are a perfect combination of flavors, especially when they rest on a buttery puff pastry crust. There are dozens of ways to make a tarte tatin, but this is one I’ve used for years with good results: First you caramelize some sugar and butter in a nonstick sauté pan. Then the fruit goes in and it’s topped with a disk of puff pastry. The tart is baked at a high temperature, just long enough so that the dough bakes through. A few minutes after it emerges from the oven, it