Saturday, April 01, 2006

Pinapple Tart

If you love fresh pineapple (and you know I do), you'll enjoy this flaky, buttery pastry. It's just sweet enough and you'll love the taste of fresh cut pineapples. Make sure you have a hot cappucino or chai latte with this pastry.

INGREDIENTS (makes 4 pastries)

  1. Lay out the thawed Puff Pastry Dough on a flat surface. Using a table fork prick it evenly all over from side to side. It should measure 10” x 9”. With a pizza cutter cut in half so the two pieces are 5” x 9”. Cut each half into halves again. You should have 4 rectangles
  2. Lay the four rectangles onto a parchment covered baking pan, spacing evenly. Fold over the edges, about 1/8", and then crimp them down with a fork.
  3. Spoon in some of the pastry cream into each rectangle (or you can use a pastry bag if you want to be fancy). Add just enough to cover the bottom of the pastry.
  4. Cut the pineapple slices into 1/4" pieces and arrange 3 to 4 sections on top of the pastry cream (piggy back style). Pressing fruit into the pastry cream.
  5. Bake In a hot oven of 400°(F) degrees bake for 15 minutes reducing to 325°(F) and finishing for 25 to 30 minutes till crust is golden brown on the bottom and pineapple are starting to brown.

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