For this recipe you will need small individual tart tins. I like the ones with removable bottoms because I find them easier to use.
- 1 generous Tbsp margarine or butter -
- 1 cup sugar -
- ¼ cup water -
- 1 tsp pure vanilla extract -
- 1 small pineapple, peeled and cored -
- 8 pre-cut puff pastry squares (or 1 large piece rolled to ¼ to ½-inch thickness) -
1. Preheat oven to 400°F.
2. In a large heavy skillet, melt the margarine or butter over medium heat. Add sugar and water and cook approximately 3 minutes, until fully dissolved, stirring occasionally. Add vanilla extract and stir. Slice pineapple into ¼ or ½-inch thick rings and place into the syrup. Cook pineapple rings for about 4 to 5 minutes in syrup on low heat.
3. Meanwhile, cut a circle of puff pastry the same circumference as the tart tin. Place about a teaspoon of syrup into the bottom of the pan, then add one of the pineapple circles. Place a puff pastry circle on top of the pineapple and gently tuck in around the edges. Repeat for each of the eight tarts.
4. Bake for 20 to 22 minutes until golden. Remove from oven. Invert immediately onto a large plate, as the tarts will come out of the pan more easily while they are still hot.
5. Serve warm or at room temperature with Piña Colada Ice Cream.
NOTE: Packages of frozen puff pastry are available in pre-cut squares. There are about 8 squares in a 400 gram package. For best results, defrost pastry in the refrigerator and don’t remove it until you are ready to use it.