Pineapple Tarts

Total Time:
32 min
Prep:
10 min
Cook:
22 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 can pineapple rings, drained
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon sea salt
  • 2 tablespoons agave syrup
  • 2 sheets puff pastry
  • 1 egg, lightly beaten
  • 1 teaspoon granulated sugar
  • 1 pint vanilla ice cream, for serving
  • 1/4 cup caramel sauce, for serving
  • 1/4 cup sliced almonds, toasted, for serving
Directions
  • Preheat the oven to 400 degrees F.

  • Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.

  • Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.

  • Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.

  • Bake until the sugar has caramelized, 20 to 22 minutes.

  • Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.


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