Caramelized Pineapple Tartlets

Caramelized Pineapple Tartlets

This tropical inspired dessert is definitely an appetizing finale to a delightful meal.

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 recipe

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 filling


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 recipe

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