Pineapple Tarts
These upside-down pineapple tarts pair caramelized pineapple with a crisp puff pastry lid, and the whole thing is built in a ramekin. The pineapple sits in a pool of dark caramel, then a pricked pastry disk goes on top and bakes into a golden cap. A little salt and black pepper on the fruit keeps the sweetness in check. The pastry rounds can be cut ahead and chilled or frozen.
Instructions
Roll the puff pastry on a lightly floured surface into a square about ⅛-inch thick. Cut 4 disks using a 4-inch plate as a guide or a round cutter. If you use a plate, trace around it with a rolling pizza cutter or the tip of a small sharp knife.
Place the disks on a baking sheet and prick each one 6 to 8 times with a fork, which keeps the dough from rising unevenly. Refrigerate the disks while you make the caramel. They can be prepared to this point a day ahead and refrigerated, or frozen for up to a week.
Preheat the oven to 425 °F. Dissolve the sugar in the water in a small, heavy-bottomed pan.
Cook the sugar over medium-high heat without stirring, since stirring can make it recrystallize. When it starts to brown, swirl the pan until the sugar is evenly caramelized.
Carefully pour the hot caramel into four 4-inch (10-ounce) ramekins. Set a pineapple slice in each one on top of the caramel and season lightly with salt and pepper.
Lay a pastry disk over each pineapple slice and set the ramekins on a baking sheet. Bake for 15 to 20 minutes, until the pastry is puffed and golden brown.
Let the ramekins cool for 5 minutes. Holding each one with a cooking mitt, twist the pastry gently to loosen the tart, caramel and pineapple as a single piece.
Invert each ramekin over a serving plate to release the tart. Serve warm or at room temperature.
Make it personal.
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