I am absolutely thrilled about these Pineapple Puff Pastry Tarts!
These delightful treats feature a flaky, buttery puff pastry base that perfectly complements the tangy and tropical flavor of pineapple.
This simple step-by-step recipe will show you how to quickly and easily prepare these golden pastries.
Trust me, this magical dessert will definitely impress your guests and bring joy to the little ones.
The filling is a breeze to make, just a combination of ground nuts and sugar.
Once baked, this dry filling soaks up the excess juice from the pineapples and reveals its extraordinary flavor.
For a truly delightful filling, try grinding your favorite nuts or peanuts in a coffee grinder or food processor.
It adds a delicious twist to these tropical sweets.
The addition of canned pineapple rings and fragrant coconut shreds transports you to a tropical paradise.
Imagine indulging in a slice of hot, sultry summer while the winter cold rages outside.
And let’s not forget the creamy whipped cream!
These crispy tarts are topped with a tower of whipped cream and a sprinkle of coconut, making them even more irresistible.
The Pineapple Puff Pastry Tarts are not only easy to make, but they also make a stunning addition to any holiday table.
The crispy and airy puff pastry gently embraces the sweet pineapple ring, which rests on the nut filling.
It’s a simple yet elegant recipe for a truly delicious puff pastry treat.
Trust me, once you try it, this dessert will become your new favorite indulgence!
how to cook Pineapple Puff Pastry Tarts?
To begin, preheat the oven to 200°C (400⁰F). In a medium bowl, combine ground nuts and coconut shreds, then add 1 tablespoon (12g) of sugar and stir well.
TIPS: Feel free to choose your favorite nuts or peanuts, ensuring they are finely ground. You can grind the nuts in a coffee grinder or kitchen chopper. Alternatively, nut flour like almond flour can be used as a substitute for ground nuts.
Next, take the puff pastry and defrost it according to the instructions on the package. Place it on a lightly floured surface.
TIPS: If you’re looking for recommendations on working with puff pastry and three different ways to defrost it, check out our informative articles: “How to Defrost Puff Pastry,” “How to Bake Puff Pastry,” and “Puff Pastry: Cooking Secrets.”
Using a rolling pin, roll out the puff pastry into a 22cm by 22cm square. For precise measurements, you can use a ruler.
TIPS: If cracks appear while you’re working with puff pastry, don’t worry! Simply moisten them with a little water and then press down with your fingers to bring the dough back together. Easy peasy!
With a sharp knife, cut out four equal circles from the puff pastry using an 11cm round pastry ring.
TIPS: When you’re cutting out those circles, grab a sharp knife instead of a pastry ring. Trust me, using the ring will just squish the puff pastry, and your edges won’t puff up nicely.
Then, be sure to cut them at a distance of 1.5cm from each edge, without cutting all the way through, using a 8cm pastry ring.
Take a fork and prick the middle of each circle to prevent it from puffing up too much during baking.
Line a baking sheet with parchment paper and transfer the puff pastry circles onto it.
Place the baking sheet with the puff pastry circles in the preheated oven at 200°C (400⁰F) and bake for about 10 minutes.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
Once baked, remove the puff pastry circles from the oven and allow them to cool slightly. Then, place a mixture of ground nuts and coconut in the center of each circle, and top it with canned pineapple rings.
TIPS. Gently press the center of the pastry tart with a spoon. This makes more room for the filling.
Drizzle melted butter over each pineapple ring and sprinkle the remaining sugar evenly.
TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.
In a small bowl, lightly beat an egg with a whisk, then add water and stir.
Brush the edges of each of the 4 puff pastry tarts with the egg brush.
TIPS: To apply an egg brush, it’s handy to have a special pastry brush. But if you don’t have one, no worries! You can simply use the tip of a folded paper towel or even just brush the dough with your finger.
Return the baking sheet with the tarts to the oven, still preheated to 200°C (400⁰F), and bake for an additional 10-15 minutes.
Once the tarts are done, sprinkle them with coconut shreds and decorate with whipped cream.
Finally, cut Pineapple Puff Pastry Tarts into equal pieces and serve them with tea. Enjoy your meal!
Pineapple Puff Pastry Tarts
- Puff pastry – 1/2 pack (250 g)
- Sugar – 2 tbsp. (24 g)
- Coconut shreds – 1 tbsp. (5 g)
- Ground nuts – 3 tbsp. (27 g)
- Canned pineapple rings – 4 pcs. (200 g)
- Melted butter – 1 tbsp. (14 g)
- Eggs – 1 pc. (50 g)
- Water – 1 tsp. (5 g)
- Whipped cream
- Coconut shreds
- Put ground nuts and coconut shreds into a medium bowl, add 1 tbsp. (12 g) of sugar, stir.
- Place the puff pastry, thawed according to package instructions, on a lightly floured surface. Roll out into a 22cm x 22cm square.
- Using an 11cm pastry ring, cut out four equal circles from the puff pastry. Stepping back 1.5 cm from each edge, cut the dough, being careful not to cut through, using a 8cm pastry ring. Prick the middle with a fork.
- Place the circles on a baking sheet lined with parchment paper. Bake the crusts in an oven preheated to 200°C (400⁰F) for about 10 minutes.
- Remove the crusts from the oven and cool slightly. Place the nut-coconut mixture in the middle of each crust and place pineapple rings on top. Drizzle melted butter over each ring and sprinkle evenly with remaining sugar.
- Lightly beat the egg with a whisk, add water and stir. Brush the edges of the tarts with the egg brush.
- Bake in an oven preheated to 200°C (400⁰F) for 10-15 minutes.
- Sprinkle the finished puff pastries with coconut shreds and serve with whipped cream.