Pineapple tart

Butter a baking dish and place the pineapple pieces on the bottom. Make a caramel with the light brown sugar and pour it over the pineapple pieces at the bottom of the dish. Mix the warm browned butter with the buttermilk, eggs, honey, and vanilla. Add the brown sugar, then the flour, vanilla, baking powder, and bicarbonate of soda, and a pinch of salt. Finish with the rum. Pour over the pineapple and bake for 1 hour at 175 degrees. Check for doneness by inserting a knife into the center. Meanwhile, reduce the Alain Milliat Pineapple Juice with the vanilla, rum, and spices. Serve the cake with the pineapple sauce.