EatSmarter exclusive recipe

Pineapple Tarts

with Filo Pastry
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Pineapple Tarts

Pineapple Tarts - Irresistible mini cakes: Juicy fruit with crunchy caramel

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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
338
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie338 kcal(16 %)
Protein4 g(4 %)
Fat15 g(13 %)
Carbohydrates55 g(37 %)
Sugar added18 g(72 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.7 mg(6 %)
Vitamin B₆0.1 mg(7 %)
Folate8 μg(3 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C18 mg(19 %)
Potassium299 mg(7 %)
Calcium80 mg(8 %)
Magnesium34 mg(11 %)
Iron0.6 mg(4 %)
Iodine7 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids9.9 g
Uric acid33 mg
Cholesterol44 mg
Development of this recipe:

Ingredients

for
4
Ingredients
3 ounces
2
2 ounces
4
3 sheets
Filo dough (16x20 inches)
5 ounces
2 tablespoons
Coconut liqueur (or coconut syrup)
Preparation

Kitchen utensils

1 Small pot, 1 Small skillet, 1 Baking sheet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Butter knife, 1 Tablespoon, 1 Cookie cutter ring, 1 Brush, 1 Corer, 1 Aluminum foil, 4 Oven-proof ramekins

Preparation steps

1.
Pineapple Tarts preparation step 1

Set 4 oven-proof ramekins (about 8 cm, 4 cm high)(approximately 3 inches in diameter, 1 1/2 inches high) on a baking sheet.

2.
Pineapple Tarts preparation step 2

Caramelize sugar over medium heat in a heavy pot until light brown. Immediately put into the molds and let cool for about 5 minutes.

3.
Pineapple Tarts preparation step 3

Peel pineapples and cut in half with a sharp knife. Remove the hard cores.

4.
Pineapple Tarts preparation step 4

Place about 1/2 teaspoon of butter on top of the caramel in each of the ramekins. Put pineapple halves, cut side down, into the ramekins.

5.
Pineapple Tarts preparation step 5

Put 1 allspice berry in each of the pineapple halves.

6.
Pineapple Tarts preparation step 6

Seal molds with aluminum foil. Put in a preheated oven on the 2nd shelf from the bottom at  200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 20 minutes. Take ramekins out of the oven and let cool for about 10 minutes.

7.
Pineapple Tarts preparation step 7

While the pineapple is in the oven, melt the remaining butter in a small pot.

8.
Pineapple Tarts preparation step 8

Spread the filo pastry on a work surface and cut in half.

9.
Pineapple Tarts preparation step 9

Spread the melted butter thinly on the sheets.

10.
Pineapple Tarts preparation step 10

Layer all of the sheets together. 

11.
Pineapple Tarts preparation step 11

Use a tart ring to cut out 4 circles that are 9 cm (approximately 3.5 inches) in diameter. Or use a cardboard template or suitably-sized plate to measure and cut the 4 circles.

12.
Pineapple Tarts preparation step 12

Remove foil from the molds. Place each dough circle in a ramekin on top of the pineapples and gently press.

13.
Pineapple Tarts preparation step 13

Put the ramekins back in the oven at the same temperature and bake until golden brown, for 10-15 minutes. Allow to cool slightly before serving.

14.
Pineapple Tarts preparation step 14

Mix sour cream and coconut liqueur. Invert tarts carefully on plates and serve immediately with the sauce.