Pineapple Tarts

  • Level: Intermediate
  • Total: 55 min
  • Active: 35 min
  • Yield: 4 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until the sugar has caramelized, 20 to 22 minutes.
  6. Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.

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