Pineapple tarts are a refreshing spring or summer treat! They would taste great with a cold pressed juice or tea.
1 large pineapple, peeled, core removed, cut into 5mm discs
30 g icing sugar, for dusting
2 sheets frozen puff pastry
100 g butter
100 g caster sugar
25 g plain flour
1 tsp vanilla bean paste
- For the frangipane, stir the ingredients together in a bowl until smooth.
- Preheat the oven to 220°C. Line a baking tray with baking paper. Dust the pineapple pieces with icing sugar. Cut the puff pastry into discs 1cm larger than the pineapple discs and place on the prepared baking tray
- Spread the frangipane 5mm thick across the top of the pastry discs, leaving a small border around the edge. Top the discs with pineapple and dust with icing sugar
- Bake for 10 minutes. Reduce temperature to 180°C and cook for a further 10 minutes or until the frangipane is brown in the centre and the fruit is golden. You can lift up one of the tarts to check the pastry underneath is crisp; if not, leave in the oven until firm. Dust with icing sugar to serve