MINI PINEAPPLE TARTS

100g butter

½ cup (125ml) brown sugar

1 small pineapple, peeled and

sliced into thick slices

400g roll ready-made puff

pastry

1 egg yolk, lightly beaten

thick cream, to serve

Preheat the oven to 200ºC. Slowly melt the butter and sugar in a nonstick frying pan over a medium heat.

Add the pineapple slices and cook for 10 minutes until the slices are cooked but not too soft. Lift the slices from the sauce, draining all the excess syrup off.

Place the sugar syrup back on the heat and cook over a low temperature until it starts to caramelise. Remove from the heat and set aside.

Roll the pastry on a lightly floured surface until 3mm thick. Using an 8cm round cutter, cut out 6 pastry circles and place on a non-stick baking tray. Top each circle with a slice of pineapple and brush the pastry edges with egg.

Bake for 18-20 minutes or until puffed and golden. Drizzle with the remaining syrup and serve warm with thick cream.

#pineapple #tart #tert