Pineapple & Apple Puff Pastry Tarts
These tarts are remarkably simple to assemble but look professional thanks to the “hidden fruit” technique.
Ingredients
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500g Puff pastry (thawed if frozen)
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500g Canned pineapple (rings, drained well)
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1 Apple (peeled, cored, and sliced very thinly)
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1 Egg (beaten, for egg wash)
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Optional: Ground cinnamon, granulated sugar (for sprinkling), and pomegranate seeds (for garnish)
Instructions
1. Prepare the Fruit
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Drain the canned pineapple rings thoroughly and pat them dry with a paper towel. This prevents the pastry from becoming soggy.
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Peel and core your apple, then slice it into very thin half-moons.
2. Cut the Pastry
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Roll out your puff pastry on a lightly floured surface.
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Use a circular cutter (slightly larger than your pineapple rings) to cut out an even number of pastry circles. You will need two circles per tart.
3. Assemble the Tarts
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Place half of your pastry circles onto a baking tray lined with parchment paper.
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Place one pineapple ring in the center of each circle.
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Tuck a few apple slices into the center hole of the pineapple or layer them thinly on top.
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Sprinkle a pinch of cinnamon and sugar over the fruit if you like extra warmth and sweetness.
4. Seal the Pastry
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Lightly brush the edges of the bottom pastry circle with water or egg wash.
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Place a second pastry circle over the top of the fruit.
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Press the edges down firmly with your fingers or a fork to seal the fruit inside (creating the “mound” shape seen in the image).
5. Bake
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Preheat your oven to 200°C (400°F).
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Brush the tops of the tarts with the egg wash for a golden, glossy finish.
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Bake for 15–20 minutes, or until the pastry has puffed up and is a deep golden brown.
6. Garnish and Serve
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Once cooled slightly, garnish with fresh pomegranate seeds for a pop of color and tartness. These are delicious served warm with a scoop of vanilla ice cream!