Pineapple Tart Recipe

overhead view of baked pineapple tarts on parchment lined baking sheet

5 from 3 votes

This easy pineapple tart recipe uses puff pastry and canned pineapple for a flaky, golden dessert ready in 30 minutes. The perfect sweet treat any night of the week!

Prep Time10

Cook Time25

Resting Time5

Total Time40

Course: Dessert

Cuisine: American

Keyword: pineapple tart, pineapple tart recipe, pineapple tarts

Servings:

Calories: 807kcal

Author: LaKita Anderson

Equipment

1 Large baking sheet
1 Food processor
1 pastry brush

Ingredients

1 small can pineapple rings, drained
1 teaspoon fresh ginger, minced
2 tablespoons maple syrup
1 teaspoon kosher salt
2 sheets puff pastry
1 egg, lightly beaten
1 teaspoon coarse sugar

Instructions

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 4 of the pineapple rings to use later to top the pastry.
Using a food processor, add the main ingredients of the remaining pineapple rings, 1 teaspoon minced ginger, 2 tablespoons maple syrup, and 1 teaspoon salt. Process until the mixture is well combined and smooth.
Open up the box of puff pastry and remove the 2 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 1 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 1 teaspoon coarse 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.

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