Warm Pineapple Tart With Caramel Sauce
From notyourmomma 16 years ago
- 30 minutes to make
- Serves 5
Odd number of servings because that is all I could cut out of the puff pastry. I love pineapple soaked in rum and flambeed, and after going to Disney World and eating their cold pineapple and hot caramel sauce at the Polynesian, this dish evolved. Read more It is a little complicated but it tastes divine. See less
Ingredients
- 1 pound frozen puff pastry, thawed shopping list
- 2 tablespoons confectioners' sugar shopping list
- 1 egg yolk shopping list
- 3 tbsp. of butter shopping list
- 1 fresh pineapple cored cut into rings-you want 15 pieces or so shopping list
- *I buy this in my produce area* Back in the day of working at Bennigan's and having to gore and gouge pineapple wedges for their chicken salad, I swore I wouldn't do that job ever ever again. Please don't use canned. Not the same, told you this wasn't easy. shopping list
- 4 tablespoon sugar shopping list
- 1 pint of coconut sorbet (Haagan Daas) shopping list
- Caramel Sauce: shopping list
- 1 egg, beaten shopping list
- 1 c. brown sugar shopping list
- 1/4 c. butter shopping list
- 1/4 c. cream shopping list
- 2 tablespoons dark rum shopping list
- toasted coconut shopping list
- salted chopped macadamia shopping list
How to make it
- Make sauce: Mix together egg, brown sugar, butter, cream and cook in a double boiler until thickened (about 20 to 30 minutes).
- Make sure you don't bring it to a boil.
- It thickens more as it cools. When almost cool, stir in rum.
- Make tart: Preheat oven to 325 degrees F.
- Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets.
- Using a fork, prick dough all over.
- In a small bowl whisk confectioners' sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool.
- Preheat broiler. Heat a heavy, large non-stick skillet over high heat, melt butter, add pineapple and cook until golden brown, about 1 minute per side.
- After the pineapple is cool enough to touch, break a ring at on side and arrange 3 each on the pastry round, think of the Olympic rings intertwined like triangle over the dough..
- Sprinkle each tart with 1 tablespoon sugar.
- Watching carefully, broil until edges of pineapple begin to brown, for about 5 minutes.
- To serve, transfer tarts to large plates, top with a large scoop of the coconut sorbet or coconut ice cream.
- Spoon sauce around.
- And Heavens, if that isn't enough, toast some coconut and top with the toasted coconut. Ooooh! Better yet, chop some salted macadamia nuts and sprinkle that over the whole thing and call it a day.
People Who Like This Dish 5
- unswissmiss Basel, CH
- brassnote Fort Smith, AR
- grandmommy Nashville, TN
- tracycj Regina, CA
- akross Seattle, WA
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 1 people-
Wow, this sounds absolutely decadent! I am looking for an easy recipe to use up the pineapple in my fruit basket, but this may convince me to put in a little more time...
unswissmiss
in Basel loved it
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