Pineapple Tarts
Pineapple Tarts
Savor this quick and easy dessert recipe from Tia Mowry at Home.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 22 minutes
  • Yield 4 servings
  • 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
  • ¼ cup Caramel Sauce, for serving
  • ¼ 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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