Pineapple Tarts
Refined degreased cake favourite: unlike the puff pastry of the original French recipe, the filo pastry contains no fat; sour cream instead of crème fraîche also makes the tartlets figure-friendly. In addition, the enzyme bromelin from the pineapple aids digestion by breaking down protein.
Depending on season and taste, you can prepare the tartes with other types of fruit. You can make them with apricots, peaches - or in the classic way with apples. And for those who don't care so much about fat, you can also use puff pastry.
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 44 mg |
Ingredients
- Ingredients
- 3 ozs cane sugar
- 2 Pineapple
- 2 ozs butter
- 4 allspice
- 3 sheets Filo dough (16x20 inches)
- 5 ozs Sour cream
- 2 Tbsps Coconut liqueur (or coconut syrup)
Preparation steps
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.
Caramelize sugar over medium heat in a heavy pot until light brown. Immediately put into the molds and let cool for about 5 minutes.
Peel pineapples and cut in half with a sharp knife. Remove the hard cores.
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.
Put 1 allspice berry in each of the pineapple halves.
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.
While the pineapple is in the oven, melt the remaining butter in a small pot.
Spread the filo pastry on a work surface and cut in half.
Spread the melted butter thinly on the sheets.
Layer all of the sheets together.
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.
Remove foil from the molds. Place each dough circle in a ramekin on top of the pineapples and gently press.
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.
Mix sour cream and coconut liqueur. Invert tarts carefully on plates and serve immediately with the sauce.