She Strengthens

Mini Pineapple Tarts with a Twist

Get Ready for a Flavorful Adventure

Imagine a sweet and tangy treat that combines the freshness of pineapple, the warmth of ginger, and the crunch of toasted coconut. Our individually sized tarts are the perfect solution for a quick dessert or snack.

Plan Ahead

These tarts can be made up to 4 hours in advance, cooled, and stored in an airtight container. Simply reheat them on a baking sheet at 300°F for 5 to 10 minutes before serving.

No 12-Well Muffin Pan? No Problem!

If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans instead. Just bake them side by side in the oven.

Yield and Difficulty

Yield: 12 tartlets
Difficulty: Medium
Total Time: 45 minutes

Ingredients

• 1 tablespoon unsalted butter, melted
• 1/4 cup unsweetened flaked coconut
• 1 (14- to 16-ounce package) frozen puff pastry, thawed
• Flour, for dusting the work surface
• 2 tablespoons packed dark brown sugar
• 1/2 teaspoon ground ginger
• 1/8 teaspoon fine salt
• 2 cups fresh, small-dice pineapple

Let’s Get Started!

Preheat your oven to 375°F and arrange a rack in the middle. Generously coat a 12-well muffin pan with the melted butter using a pastry brush. Evenly sprinkle 1 teaspoon of the coconut inside each well; set the pan aside.

Roll Out the Pastry

Roll out the puff pastry on a lightly floured surface to 1/8-inch thickness. Prick it all over with a fork, then cut 12 circles using a round cookie cutter the width of the top of the muffin wells (about 2 3/4 inches). Place the puff pastry circles on a baking sheet lined with parchment or waxed paper and refrigerate until needed.

Prepare the Filling

Place the brown sugar, ginger, and salt in a medium bowl, break up any lumps with a spatula or wooden spoon, and stir to combine. Add the pineapple and stir to coat.

Assemble and Bake

Evenly divide the pineapple mixture among the muffin wells. Place a puff pastry circle on top of the pineapple mixture and gently tuck the sides into the well to seal around the pineapple. Bake until the pastry is puffed and dark golden brown, about 30 to 35 minutes.

Serve and Enjoy!

Remove the pan from the oven and let cool on a wire rack for 5 minutes. While the tartlets are still warm, run a knife around each to loosen it from the well. Place a baking sheet over the muffin pan and carefully invert the muffin pan onto the baking sheet. Gently tap the bottom of each well and then remove the muffin pan. Serve warm and enjoy the delightful combination of flavors and textures!