Name: Quick Pineapple Puff Pastry Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 200 g puff pastry, thawed; 7 fresh pineapple slices, each 1/2-inch (1-cm) thick; 1/4 cup (55 g) brown sugar; 1/4 cup (60 ml) apricot jam or jelly, warm

Ingredients

200 g puff pastry, thawed
7 fresh pineapple slices, each 1/2-inch (1-cm) thick
1/4 cup (55 g) brown sugar
1/4 cup (60 ml) apricot jam or jelly, warm

Preparation

With the rack in the lower position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
On a floured work surface, roll out the puff pastry to get a 10-inch (25 cm) square. Transfer to the baking sheet.
On a cutting board, cut the pineapple slices in half and remove the core. Place on the dough, slightly overlapping them, side by side on two rows. Sprinkle with the brown sugar.
Bake for 20 minutes. If an air pocket forms on the dough during baking, burst it with a fork.
Right out of the oven, brush the pineapple with the apricot jelly. Brown the tart under the broiler for a few minutes, if desired.

Note from Ricardo

This tart can also be made with canned pineapple. In this case, pat the slices dry before placing them on the dough.

Looking to save time while preparing this recipe? Find the RICARDO Pure Butter Puff Pastry at IGA grocery stores.

Quick Pineapple Puff Pastry Tart

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note