Quick Pineapple Tarts with Puff Pastry

Make these Quick Pineapple Tarts for a sweet, fruity, and delicious dessert option. Ready in minutes using store-bought puff pasty, canned pineapple rings, plus five other simple ingredients. 

If you're craving another puff pastry dessert option, try making a quick and easy batch of Elephant Ear Pastry. For another dessert including pineapple make a delicious Yum Yum Cake. 

So one night while trying to relax and watch a little television I navigated to a cooking channel and began watching an old episode of the show Tia Mowry at Home. I don't believe this show is being filmed anymore, but in this particular episode, she was whipping up some quick and easy pineapple tarts.

She began the recipe by pulling out some frozen puff pastry dough and canned sliced pineapple rings. This of course immediately piqued my interest because they just so happen to be two ingredients that I keep in my kitchen. Puff pastry is also one of those amazing ingredients that can make almost any recipe suddenly seem elegant and fancy.

Seriously just saying 'puff pastry' oozes with an air of cocktail parties, special occasions, and glam. You can literally take any dessert or appetizer recipe to another level when you choose to add a little puff pastry.

Now even though I usually have puff pastry on hand in my freezer, I have to admit that it's not something that I use often. But when I do it's always totally worth it and this recipe is no exception.

Let's get started. 

Why You'll Love Pineapple Tarts 

• The mixture of pineapple slices and sweet pineapple filling in a single tart. 
• An intense spice of fresh ginger balanced with rich maple syrup.
• The sweet layer of browned sugar on the top provides amazing texture and flavor that really make this dessert come together in an amazing bite.
• A flaky buttery pastry crust...Hello!

What Kind of Puff Pastry? 

For this fruit tart recipe, we're going to keep the process simple by using store bought puff pastry. This can easily be found at most local grocery stores in the freezer section next to the frozen desserts and pie crusts.

Any brand that you prefer to use is perfectly fine, but I prefer to use Dufour Classic Puff Pastry, however, it can be hard for me to find sometimes, so I usually go with Pepperidge Farm Puff Pastry instead. Store brands are also usually easy to locate and a great option to use. 

There may be a size difference in ounces depending on which brand of puff pastry you choose to use, but for this recipe, it really doesn't matter. The puff pastry will be cut into even size pieces to create even size tarts. Be sure to grab pastry sheets and not shells or dough. This recipe requires two full sheets of puff pastry which is usually a full box. 

However, if you're feeling a bit ambitious or would rather make puff pastry from scratch, then I highly recommend trying the recipe from Sense and Edibility for Puff Pastry from Scratch.

There is also a video included and all that you will need is bread flour, all-purpose flour/plain flour, lemon juice, kosher salt, unsalted butter, and cold water. If you decide to try this recipe using homemade puff pastry, then I'd love to hear all about your experience so please shoot me a quick email at lakita@simplylakita.com.

Ingredients You'll need to make this Pineapple Tart Recipe 

1. Pineapple - To keep this recipe simple we're going to use a small can of pineapple rings. You'll drain the liquid (pineapple juice) and only use the pineapple. This is the main character and center of the puff pastry tart. Fresh pineapple could be used as a substitute, but I do not recommend using frozen pineapple for this particular recipe. 
2. Ginger - Minced fresh ginger is added to the pineapple mixture to create the filling for the pastry. It combines well with the sweet pineapple and adds a nice spicy flavor. 
3. Salt - Balances the pineapple filling and prevents the pineapple tarts recipe from tasting flat. Use any salt that you prefer, but for baking, I use kosher salt. 
4. Maple Syrup - Provides sweetness to the pineapple filling and helps to make it sticky. Agave nectar or honey could be used instead. 
5. Puff Pastry - Keep it simple, by using frozen puff pastry that can easily be located in the freezer section of the grocery store. Allow it to thaw/soften a bit before using straight from the freezer. If it has been stored in the refrigerator before use, then it is fine to use it immediately from the refrigerator. It does not have to be room temperature to use for this recipe, cold is perfectly fine and easier to work with. 
6. Egg - One egg, any size, will be beaten to form an egg wash to brush the top of the assembled tart with to help it lightly brown and form a nice and crispy top layer. 
7. Sugar - Try using a coarse sugar to sprinkle on top of the pineapple tart to add a layer of sweet flavor. Any white sugar (granulated sugar) is perfectly fine to use, but I like to use brown sugar, raw sugar, or turbinado sugar. 

See the recipe card below for exact ingredient quantities and instructions.

How to Make the Perfect Pineapple Tart 

Begin the recipe by preheating the oven to 400 degrees F. and line a large baking sheet with parchment paper. Open the can of pineapple rings, drain off the liquid, and set aside four of the pineapple rings to use later to top the pastry. 

Using a food processor, add the main ingredients of the remaining pineapple rings, minced ginger, maple syrup, and salt. Process until the mixture is well combined and smooth. 

Open up the box of puff pastry and remove the two sheets. Place on the prepared baking sheet and unfold into two separate sheets. Cut into eight equal-sized squares. Space four of them out on the baking sheet. Set aside the other four squares to use later to top the pastries.  

Spread about a heaping rounded tablespoon full of the pineapple tart filling into the center of each puff pastry square. 

To a small bowl, add the egg and beat/whisk until thoroughly mixed. Take a pastry brush and dip it into the egg mixture and brush the outer edges of each pastry. Top each pastry with the other four puff pastry squares that you set aside earlier. Gently press the sides to seal the top and bottom of each pineapple tart together. Brush the top of each puff pastry square evenly with the egg mixture. 

Top all four of the pastries with a whole pineapple slice in the middle. Evenly sprinkle the top of each tart with sugar. Place the tarts into the oven to bake for 20 to 25 minutes, until the tarts are golden brown.

Carefully remove the baking tray from the oven and allow the pineapple tarts to cool on the baking sheet for about 5 to 10 minutes before removing to serve. Enjoy at room temperature or top with a scoop of vanilla ice cream for a little something extra. 

Feel free to cut the tarts into smaller pieces before serving if you prefer, but there is nothing wrong with savoring a whole tart or two for yourself. 

Storage 

If you have any leftover pineapple tarts, they can be stored in an air-tight container at room temperature in a cool place for up to 2 days. If you prefer to keep them longer, try storing them in the refrigerator in an airtight container for up to 5 days.

When ready to serve again, reheat in the microwave or oven on low heat until warm, but they will not be as crispy. Reheat in the air fryer at 350 degrees F. for 5 to 10 minutes for a crispy reheated pastry. 

For longer storage, the baked/finished and cooled tarts can be stored in the freezer for up to 1 month. Wrap each tart tightly in plastic wrap before placing it in a freezer-safe container or freezer bag. Remove from the freezer and allow them to thaw in the refrigerator overnight before serving or reheating. 

Tips to Make the Best Pineapple Tarts 

• A whole egg is used to brush the top of each tart before baking, but just an egg yolk or egg whites could be used instead if you prefer. 
• Try using a pizza cutter to easily cut the puff pastry. 
• Process the pineapple filling until it resembles the consistency of a homemade pineapple jam. It shouldn't be completely smooth. 
• Serve the top of the tarts with a scoop of vanilla ice cream topped with a drizzle of caramel sauce. 
• Dust the top of the pastry with some powdered sugar for extra sweetness and a great presentation. 

More Recipes You'll Love 

• Yum Yum Cake 
• Elephant Ears Pastry 
• No Churn Vanilla Ice Cream 
• Easy Peach Cobbler 
• Chocolate Delight 
• Pineapple Mango Salsa 

Have any comments, questions, or other ways to enjoy these delicious Open-Faced Pineapple Tarts? Please share them in the comments below!

📖 Recipe

Original post date 05/04/2016. Updated 08/30/2023.