Pineapple Tarts
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 424
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 40
- Protein
- 7
- Cholesterol
- 69
- Sodium
- 565
- Total: 55 min
- Active: 35 min
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.