Pineapple-Coconut Tartlets

Pineapple-Coconut Tartlets
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  • 2 cups fresh, small-dice pineapple
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 2 tablespoons packed dark brown sugar
  • 1 (14- to 16-ounce package) frozen puff pastry, thawed according to the package directions
  • ¼ cup unsweetened flaked coconut
  • 1 tablespoon unsalted butter, melted

Heat the oven to 375°F and arrange a rack in the middle. Generously coat a 12-well muffin pan with melted butter using a pastry brush. Evenly sprinkle 1 teaspoon of the coconut inside each well; set the pan aside. Roll out puff pastry on a lightly floured surface to 1/8-inch thickness. (Some br...

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