Ingredients to Serve – 6
1 large pineapple
1 large pineapple
1/2 cup light brown sugar
2 tablespoons sweet butter
2 teaspoons minced fresh ginger
2 tablespoons lime juice
1 sheet frozen puff pastry dough
To Prepare The Pineapples: Peel, core and slice the pineapple. In a 8-inch cake pan combine the brown sugar, butter, ginger, and lime juice. Warm together on a slow burner until the sugar is dissolved. Remove the pan from the heat and line it with the sliced pineapple, laying the slices next to one another. Place back on the burner, on a medium heat and cook the pineapples for 10 minutes until nicely caramelized.
To Prepare The Pineapples: Peel, core and slice the pineapple. In a 8-inch cake pan combine the brown sugar, butter, ginger, and lime juice. Warm together on a slow burner until the sugar is dissolved. Remove the pan from the heat and line it with the sliced pineapple, laying the slices next to one another. Place back on the burner, on a medium heat and cook the pineapples for 10 minutes until nicely caramelized.
To Prepare The Dough: Remove the puff pastry from the freezer and allow it to soften a little. Cut a circle out of the pastry slightly larger than the cake pan. Poke the pastry with a fork, place it on top of the pineapple, and tuck in around the sides.
To Bake And Finish: Preheat the oven to 375 degrees. Bake for 10 minutes, until the pastry is brown and the juices, bubble up. Remove from the oven and cool for 5 minutes. Invert the tart onto a large plate and replace any fruit that may have stuck to the pan.
All Recipes courtesy Chef Allen Susser.