Cookbook:Pineapple Tarts

Ingredients

 * ½ pound prepared puff pastry
 * ¾ cup white granulated sugar
 * 3 tablespoons water
 * 4 ea. ½-inch thick fresh or canned pineapple slices, tough inner core removed
 * Salt
 * Freshly ground black pepper

Pastry

 * 1) On a lightly floured surface, roll the pastry into a square about ⅛-inch thick.
 * 2) Using a 4-inch plate as a guide, or a cutter, cut our 4 disks of pastry.
 * 3) If you are using a plate, cut the pastry with a rolling pizza cutter or the tip of a small sharp knife.
 * 4) Transfer the cut pastry rounds to a baking sheet.
 * 5) Pierce the pastry 6–8 times with the tines of a fork. The punctures will help prevent the dough from rising unevenly during baking.
 * 6) Chill the pastry in the refrigerator while you prepare the sugar. The disks can be prepared up to this point and refrigerated for 1 day or frozen for up to a week.

Tart

 * 1) Preheat the oven to 425 °F.
 * 2) In a small, heavy-bottomed pan, dissolve the sugar with the water.
 * 3) Cook the sugar over medium-high heat until caramelized. Do not stir the sugar as it cooks or it may recrystallize. Swirl the pan when the sugar begins to brown.
 * 4) Carefully pour the caramelized sugar into four 4-inch (10-ounce) ramekins.
 * 5) Place the pineapple slices in the ramekins on top of the caramel and season lightly with salt and pepper.
 * 6) Lay a pastry disk on top of each pineapple and transfer the ramekins to a baking sheet.
 * 7) Bake the tarts for 15–20 minutes, or until the pastry is puffed and golden brown.
 * 8) Remove ramekins from the oven and cool for 5 minutes.
 * 9) Holding the ramekins carefully with a cooking mitt, twist the puff pastry to loosen the tart, caramel, and pineapple together.
 * 10) Carefully invert the ramekins to release the tarts onto individual serving plates.
 * 11) Serve the tarts warm or at room temperature.

Notes, tips and variations

 * Pastry can be purchased in the frozen food section of most markets.