Difference between revisions of "Pineapple Tarts"
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{{recipesummary|Dessert recipes|4 tarts|~1 hour|4||486 Cal}} | {{recipesummary|Dessert recipes|4 tarts|~1 hour|4||486 Cal}} | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 1/2 pound prepared [[ | + | * 1/2 pound prepared [[Puff pastry|puff pastry]] |
| − | * 3/4 cup [[ | + | * 3/4 cup [[Sugar|sugar]] |
| − | * 3 tablespoons [[ | + | * 3 tablespoons [[Water|water]] |
| − | * Four (1/2-inch thick) fresh [[ | + | * Four (1/2-inch thick) fresh [[Pineapple|pineapple]] slices, tough inner core removed; or canned pineapple slices |
| − | * [[ | + | * [[Salt|Salt]] |
| − | * Freshly ground [[ | + | * Freshly ground [[Pepper|black pepper]] |
== Procedure == | == Procedure == | ||
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* Pastry can be purchased in the frozen food section of most markets. | * Pastry can be purchased in the frozen food section of most markets. | ||
| − | [[Category:Pineapple | + | [[Category:Pineapple Recipes|Pineapple Tarts]] |
| − | [[Category:Tart | + | [[Category:Tart Recipes|Pineapple Tarts]] |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|Pineapple Tarts]] |
Latest revision as of 14:57, 9 May 2012
| Pineapple Tarts | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 4 tarts |
| Energy: | 486 Cal |
| Time: | ~1 hour |
| Difficulty: |  |
Ingredients
- 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
- Salt
- Freshly ground black pepper
Procedure
Pastry
- 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
- 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
- Pastry can be purchased in the frozen food section of most markets.
