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Ingredients[edit | edit source]
- 1/2 pound prepared puff pastry
- 3/4 cup sugar
- 3 tablespoons water
- Four (1/2-inch thick) fresh pineapple slices, tough inner core removed; or canned pineapple slices
- Freshly ground black pepper
Procedure[edit | edit source]
Pastry[edit | edit source]
- On a lightly floured surface, roll the pastry into a square about 1/8-inch thick.
- Using a 4-inch plate as a guide, or a cutter, cut four disks of pastry.
- If you are using a plate, cut the pastry with a rolling pizza cutter or the tip of a small sharp knife.
- Transfer the cut pastry rounds to a baking sheet.
- Pierce the pastry 6 to 8 times with the tines of a fork. The punctures will help prevent the dough from rising unevenly during baking.
- Chill the pastry in the refrigerator while you prepare the sugar.
The disks can be prepared up to this point and refrigerated for 1 day or frozen for up to a week.
Tart[edit | edit source]
- Preheat the oven to 425° F.
- In a small, heavy-bottomed pan, dissolve the sugar with the water.
- Cook the sugar over medium-high heat until caramelized.
- Do not stir the sugar as it cooks or it may recrystallize.
- Swirl the pan when the sugar begins to brown.
- Carefully pour the caramelized sugar into four 4-inch 10-ounce ramekins.
- Place the pineapple slices in the ramekins on top of the caramel and season lightly with salt and pepper.
- Lay a pastry disk on top of each pineapple and transfer the ramekins to a baking sheet.
- Bake the tarts for 15 to 20 minutes, or until the pastry is puffed and golden brown.
- Remove ramekins from the oven and cool for 5 minutes.
- Holding the ramekins carefully with a cooking mitt, twist the puff pastry to loosen the tart, caramel, and pineapple together.
- Carefully invert the ramekins to release the tarts onto individual serving plates.
Serve the tarts warm or at room temperature.
Notes, tips and variations[edit | edit source]
- Pastry can be purchased in the frozen food section of most markets.