Mix DAWN® Carrot Cake Base, 450g Water and Vegetable Oil with a beater for 1 minute on slow speed and then 3-4 minutes on medium speed. Grease a tart tin. Place the pineapple rings into the base of the tart tin. Place half a walnut in the centre of each pineapple ring, with top facing down. Pour spiced batter on top.
Bake at 180°C for 35-40 minutes.
Remove from the tin after cooling for 10 minutes. Boil the remaining 500g water and DAWN® Belnap Neutral Fruit Glaze and stir. Glaze the top of the tart, with the pineapple rings showing, before serving.