Spicy Pineapple Prosciutto Tarts
Photo by Mark Weinberg
MAKES
12 tarts
TAKES
Prep time: 15 minutes
Cook time: 15 minutes
Total: 40 minutes (includes 10 minutes cooling)
✻ ABOUT THIS RECIPE
A swanky, pie-ified take on the flavors of Hawaiian pizza in individual tart form. (Don’t knock this combo ‘til you’ve tried it!) From the buttery, flaky pastry to the spicy caramelized pineapple to the salty chewy prosciutto - these tartlets are an incredible combination of textures and flavors - and are so easy to make! Perfect party fare, or even for a meal, served alongside a big, vinegary salad.
INGREDIENTS
610 g / 1 whole pineapple, skin removed, cored, and cut into eight ½ inch / 1 ½ cm thick rings
71 g / ⅓ cup light brown sugar
4 g / 1 ½ teaspoons freshly ground black pepper
pinch of fine sea salt
57 g / 4 tablespoons unsalted butter
2 sheets frozen puff pastry, thawed (or ½ recipe (300 g / 11 ounces) homemade Rough Puff Pastry)
Egg wash, as needed
Aleppo pepper, Korean chili powder, or crushed red pepper flakes
226 g / 8 ounces prosciutto
More Baking Tips This Way:
METHOD
1. Preheat the oven to 400°F / 204°C. Pat the pineapple dry with paper towels. In a medium bowl, whisk the brown sugar, pepper and salt to combine. Dip each pineapple into the brown sugar mixture, lightly coating both sides.
2. Heat the butter in a large skillet over medium-high heat. Working in batches, add the sugared pineapple rings and cook until the sugar is caramelized and golden on both sides, about 3 minutes total. Remove from the pan and let cool.
3. On a lightly floured surface, roll out the puff pastry sheets to ¼ inch / ½ cm thick. Cut each sheet into 6 even squares; you should end up with 12 squares total.
4. Line two baking sheets with parchment paper and arrange the dough squares evenly between them. Brush each piece of dough evenly with egg wash, and dock all over with a fork.
5. Place a cooled pineapple ring on top of each piece of dough. Bake the pastries until the crust is very golden brown and the pineapple is tender, 15 to 17 minutes.
6. Sprinkle each tart with Aleppo pepper, Korean chili powder or crushed red-pepper flakes to taste. Let cool for at least 10 minutes, then top each pastry with 28 g / 1 ounce prosciutto in a pile just before serving warm or at room temperature.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
