Preheat the oven to 200°C.
Peel the pineapple, remove the black eyes and then cut the fruit into uniform pieces. Toss the pineapple in the fennel seeds.
Pour the caster sugar into a frying pan and melt, without stirring, to form a caramel. Add the butter to the pan and heat until it starts to bubble. Add the pineapple to the pan, creating a neat pattern.
Cut the pastry to form a disc 1 inch wider than the frying pan. Carefully lay the pastry on top of the pan and crimp neatly around the sides. Use a fork or the tip of a knife to spear the pastry - this will prevent it rising too much as it cooks.
Transfer to the oven and bake for 15 to 20 minutes until the pastry is golden brown. Turn the tarte tatin out onto a large plate.
Cut the vanilla pod in half and scrape out the seeds. Whisk together the vanilla seeds, Ricard, cream and sugar to soft peaks and serve alongside the tart.
«Use any aniseed flavoured spirit to compliment the fennel and pineapple in the tart. »