step 1:

Preheat the oven to 200°C (390°F). Mix the ginger jam with the brown sugar and speculoos spices

step 2:

Melt the butter in an ovenproof skillet or baking dish. Add the ginger and brown sugar mixture to the melted butter and spread it evenly over the bottom of the pan.

step 3:

Cut the pineapple rings in half and arrange them tightly together in the bottom of the pan.

step 4:

Cut a circle of puff pastry the same size as the skillet or baking dish. Place the pastry circle over the pineapple and tuck in the edges. Cut strips from the remaining pastry and use them to create a thicker border around the tarte tatin. Prick a few small holes in the center of the pastry.

step 5:

Bake the tarte tatin for 25-30 minutes in the middle of the oven.

step 6:

Whip the crème fraîche and vanilla sugar until light and fluffy.

step 7:

Remove the tarte tatin from the oven and let it cool for 5 minutes. Place a plate over the pan and carefully invert it. Serve the tarte tatin warm with the whipped crème fraîche.