Pineapple Tarts

"So simple and easy, but what a delicious dessert!!"
 
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Ready In:
20mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • 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 6-8 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 up to 1 week.
  • Preheat the oven to 425°F In a small heavybottomed 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. Carefuly pour the carmelized sugar into four 10-oz 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 15-20 minutes, or until the pastry is puffed and golden brown. Remove ramekins from the oven and cool for 5 minutes. Holding the ramekin carefully with a cooking mitt, twist the pastry puff to loosen the tart, caramel and pienapple together. Carefully invert the ramekins to release the tart onto individual serving plates. Serve the tarts warm or at room temperature.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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