Caramelized Pineapple Tartlets

by Nina L. Palmer – Updated Jun 20, 2020
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Caramelized Pineapple Tartlets
© Eatwell101.com

These caramelized pineapple tarts are buttery and flakey with a nice touch of lime zest and coconut. Made with a fresh pineapple filling this tropical inspired dessert is definitely an appetizing finale to a delightful meal.

caramelized pineapple tart recipePhoto credit: © Eatwell101.com

Ingredients list for the Pineapple Tarts

Makes 6-8

For the crust

  • 2/3 cup (140g) unsalted butter, cut into small pieces
  • 2 1/2 cups (250g) all purpose flour
  • 1 pinch of salt
  • 1 teaspoon sugar
  • 1/4 cup chilled milk or iced water

The filling:

  • 1/2 fresh pineapple, peeled, sliced and cut in medium chunks.
  • 1/2 cup (100g) brown sugar
  • 2 tablespoons (60g) unsalted butter + 1 tablespoon
  • Unsweetened shredded coconut

pineapple tart fillingPhoto credit: © Eatwell101.com


The tartlets crust
1. Cut butter into small pieces and chill in the refrigerator while you prepare other ingredients.

2. Combine flour, salt, and sugar in a mixing bowl.

3. Add butter by increment and mix with your fingers as you go, until you get a coarse texture with clumps.

4. Add in the cold milk and mix until just absorbed. Wrap in plastic and chill for 30 minutes. Meanwhile, pre-heat your oven to 350°F (180°C).

5. Once ready to use, roll out the pastry dough on a floured surface into a circular shape then make cut outs with a small bowls and transfer to floured tartlets pan or baking tins. Press the dough with your fingers into the mini-molds then cover with baking paper or baking beads. Bake in the oven for 20-25 minutes until golden.

The pineapple filling:
1. While the tart shells are baking, heat 1 tablespoon butter in a skillet and cook pineapple pieces over medium heat, until caramelized but still juicy. Set aside.

2. In the same skillet, heat brown sugar and a few drops of water over low-medium heat and caramelize until fragrant. Proceed with caution as the sugar is already brown, so taste with a wooden spoon from tim to time not to overcook it. Add butter off the fire and whisk with a wooden spoon until smooth.

3. Put the skillet with the caramel back on low fire and add browned pineapple. Toss to coat well and reduce heat to cook for 3-5 minutes.

4. Arrange pineapple slices on the baked tart shells. Sprinkle with shredded coconut, lime zest and serve chilled for one or two hours.

pineapple mini tart recipePhoto credit: © Eatwell101.com

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    Nutrition Info (Beta version)
    * The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
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