Name: Pineapple Tart Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 14- oz. can sliced pineapple rings (drained); 8 stemless maraschino cherries; 2 sheets frozen puff pastry (thawed according to package instructions); 1/2 cup light brown sugar; 1/2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/4 tsp. ground ginger; 1 egg (beaten); 1 Tbsp. water

Charm your family and dinner party guests with this super simple yet oh-so-delicious pineapple tart recipe. As long as there’s puff pastry in your freezer, a can of pineapple rings in your pantry and maraschino cherries at the ready, these puff-pastry tarts can be on their way to your special occasion (or your mouth) in 35 minutes. It’s no wonder this method was trending on social – it’s easy for even the most novice of bakers. Layer ingredients in just the right order and let the oven do its magic. Out pop adorable, perfectly caramelized pineapple pastries.

A White Dessert Plate Holds a Pineapple Tartlet Puff Pastry Dessert.

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Pineapple Tart Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 tarts

Calories 441 kcal

Author Toni Williams

Ingredients

1 14- oz. can sliced pineapple rings drained
8 stemless maraschino cherries
2 sheets frozen puff pastry thawed according to package instructions
1/2 cup light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 egg beaten
1 Tbsp. water

Instructions

Preheat oven to 400 degrees F and line large baking sheet with parchment paper. (Note: You may need two baking sheets.)
In a small bowl, combine light brown sugar, ground cinnamon, ground nutmeg and ground ginger.
Cut thawed puff pastry sheets in half horizontally. Cut rectangles 4 inches long from both sheets to give you 8 rectangles. Discard extra puff pastry dough.
Spoon 2 teaspoons brown sugar mixture on lined baking sheet to form a 3-inch circle.
Place pineapple ring on brown sugar and maraschino cherry in the center.
Place puff pastry sheet over pineapple. Gently press around edges to secure pineapple.
Repeat for remaining 7 tarts. Discard leftover brown sugar mixture.
In small bowl, add 1 tablespoon water into beaten egg and whisk to combine. Brush puff pastry tarts with egg wash.
Bake tarts 20 minutes or until golden brown.
Remove from oven and allow to cool 5-10 minutes before handling.
Using a spatula, gently lift the puff pastry tarts from the parchment paper. Place on a serving dish, pineapple side up, to continue cooling. Best served at room temperature.