Sunday, June 14, 2015

Recipe #83: Pineapple, Fresh Ginger & Coconut Puff PastryTartlets

This particular recipe is interesting in that they are mini tarte tatins which are usually apple, but these, instead of being made in a cast iron pan, are made in muffin tins, and are pineapple coconut.  The ginger puts the flavor over the top, and the three together are a match made in heaven.  Since these are small, you can easily put away one, two or three at a time...well, I could put away three.  This recipe has few ingredients, fewer instructions, and turns out beautiful every time...

3 tbsp butter, melted                                                       1/4 cup unsweetened flaked coconut
1 pkg frozen puff pastry                                                  2 tbsp packed dark brown sugar
1/2 tsp ground ginger                                                      3 tbsp fresh ginger, minced
1/8 tsp salt                                                                         2 cups fresh diced pineapple (if using canned
                                                                                                  make sure it's drained well)

Heat the oven to 375.  Generously coat a 12 muffin tin with the melted butter..I use a brush to do this.  Evenly sprinkle the coconut inside each tin.  Set aside.  Roll out both sheets of puff pastry on a lightly floured surface to 1/8" thickness.  Prick all over with a fork, as this prevents a lot of puffing up.  Once you unfold the puff pastry, you may not need to roll it, as long as you can cut 6 circles, each the diameter of the top of the muffin tin, approximately 2 3/4".  Place the circles on a baking sheet lined with parchment paper and refrigerate until needed.  Place the brown sugar, powdered ginger, fresh ginger and salt in a medium bowl.  Combine with a fork.  Add the pineapple and and stir to coat.  Evenly divide the pineapple mixture among the 12 tins.   Place a puff pastry circle on top of the pineapple mixture and gently tuck the sides into the well to seal around the pineapple.  Prick the top in about 6-7 places so pastry will stay relatively flat when baked.  Bake until the pastry is puffed and dark golden brown, about 25-30 minutes.  Remove the pan from the oven and let cool on a wire rack for 5 minutes.   During this time, run a knife around each to loosen it from the well.  Place a baking sheet over the muffin pan and carefully invert the muffin pan onto the baking sheet.  Remove the muffin pan.  Some of the pieces of the pineapple and coconut may remain inside....just take out and put on the tatin that looks short.  Serve warm or at room temp.  Bon appetit!



I had a glass that was the perfect diameter...went around it with a knife and place on the cookie sheet...

use all of the butter to brush the bottom and side so the "stick" factor will be minimal...

add the coconut to all 12 tins...

then the pineapple, ginger, brown sugar mixture...

put puff pastry on top and prick a few times with a fork...tuck in edges...
 
absolutely fabulous!!!                                                                                                                          




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