Recipe courtesy of Tia Mowry
Episode: New Friends
Print
Pineapple Tarts
Total:
55 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate
Total:
55 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate

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.

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